Gingered Green Bean Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Notes Trisha Kruse from Eagle, Idaho: âThis crisp, summer salad keeps well in the refrigeratorâ¦if it lasts that long. The tangy sweetness and toasty flavor in the sesame dressing are almost addictive!â Ingredients:
2 pounds fresh green beans, trimmed |
1 cup thinly sliced red onion, separated into rings |
1 cup canned bean sprouts, rinsed and drained |
vinaigrette: |
1/4 cup rice vinegar |
2 tablespoons sesame oil |
1 tablespoon minced fresh gingerroot |
1 tablespoon reduced-sodium soy sauce |
2 teaspoons sesame seeds, toasted |
1 teaspoon honey |
1/2 teaspoon minced garlic |
Directions:
1. Place green beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 4-7 minutes or until crisp-tender. Drain and immediately place in ice water; drain and pat dry.
2. In a large salad bowl, combine the beans, onion and bean sprouts. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture and toss to coat. Yield: 8 servings.
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