Crisp Green Bean Salad recipe

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Ingredients

1 ½ 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

Nutrition Info

184.3 calories
carbohydrate: 20.6 g
cholesterol: : -
fat: 11.1 g
fiber: 7.8 g
protein: 4.6 g
saturatedFat: 1.1 g
servingSize: -
sodium: 111.4 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

A fresh, crisp Asian-inspired salad.

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