Crisp Green Bean Salad

Crisp Green Bean Salad
  • 1 1/2 pounds fresh green beans, trimmed
  • 2 tablespoons red wine vinegar
  • 2 tablespoons rice vinegar
  • 1 tablespoon ground ginger
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons sesame oil
  • 1 teaspoon soy sauce
  • 1 clove garlic, minced
  • 2 tablespoons canola oil
  • salt and ground black pepper to taste
  • 1 pint grape tomatoes
  • 1 cup shredded carrot


  1. Bring a large pot of lightly salted water to a boil. Cook green beans in boiling water until crisp-tender, about 4 minutes; drain. Plunge beans into a bowl filled with ice water to cool; drain beans.
  2. Combine red wine vinegar, rice vinegar, ground ginger, sesame seeds, sesame oil, soy sauce, garlic, and sesame seeds in a bowl. Whisk canola oil into the vinegar mixture until thoroughly incorporated; season with salt and black pepper.
  3. Toss green beans, grape tomatoes, and shredded carrot in a large bowl. Drizzle dressing over the green bean mixture; toss to coat.

05/12/2018
Crisp Green Bean Salad, recipe PT15M PT1H 5 455 calories

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