Asian Green Bean Salad
Servings
4Serving size
4 ounces green beans with sauceThis recipe can be multiplied or divided by 2. This recipe makes great leftovers and keeps well, refrigerated, 3-4 days.
Ingredients
| 2 quart Water |
| 16 ounces Green beans |
| 1 Tbsp. Sesame oil |
| 1/2 lime yields Lime juice, raw |
| 1 tsp. Lime zest (minced) |
| 2 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 2 tsp. Chinese or Dijon mustard |
| 2 tsp.. Sesame seeds (toasted optional) |
Instructions
Place the 2 quarts water in a large skillet over high heat.
When the water is just about to boil, reduce the heat to keep it just at that point.
Add the green beans and blanch them (allow them to cook) for about 10 minutes. They should be slightly tender but still have a firm texture.
Remove the green beans to the ice water. Let stand for about 15 minutes until the beans are chilled. Drain the water and ice and place the beans on a paper towel on a plate, then pat dry with another paper towel.
Mix the sesame oil, lime juice, lime zest, soy sauce, and mustard in a mixing bowl.
Place the beans in the bowl and toss well.
Chill well before serving. Serve sprinkled with the sesame seeds.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a simple salad to make and can work as a side dish for almost any meal. I like to use the smaller French green beans, haricots verts, but any green bean will do – snow peas, pole beans, etc.. Try lightly toasting the sesame seeds in a hot pan: it adds a lot of roasted flavor to the dish and it’s worth taking that extra step.