Green bean salad with asian-style dressing share
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | White-wine vinegar |
| 2 | tablespoons | Rice vinegar |
| 2 | teaspoons | Soy sauce |
| 1 | Garlic clove; minced | |
| A; (1-inch) piece fresh | ||
| ; gingerroot, peeled | ||
| ; and minced (about 1 | ||
| ; tablespoon) | ||
| 2 | teaspoons | Asian sesame oil |
| ⅓ | cup | Canola or vegetable oil |
| 1 | tablespoon | Sesame seeds |
| 2 | pounds | Green beans; trimmed |
| 2 | Scallions; chopped fine (about | |
| ; 2 tablespoons) | ||
Directions
DRESSING
SALAD
In a small bowl, whisk together vinegars, soy sauce, garlic, gingerroot, and sesame oil. Add canola or vegetable oil in a stream, whisking, and whisk until emulsified. Season dressing with salt and pepper.
In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl.
In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes. Transfer beans to a colander and rinse under cold water.
Drain beans well.
In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well. Serve salad chilled or at room temperature.
Serves 4.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 324 Calories (kcal); 5g Total Fat; (12% calories from fat); 17g Protein; 65g Carbohydrate; 0mg Cholesterol; 740mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.