Asian Green Bean Salad

Yields
Makes 6 servings

Total Time
20 mins

Trisha Kruse serves this Asian green bean salad with roast pork or grilled seafood, or adds hard-cooked eggs or tuna to make a lunch.

Tina Rupp

2 pounds green beans, ends trimmed

1/4 cup rice vinegar

2 tablespoons toasted sesame oil

1 to 2 tablespoons soy sauce

1 tablespoon minced fresh ginger

2 teaspoons toasted sesame seeds

1 teaspoon minced garlic

1 teaspoon honey

1/2 cup thinly sliced red onion, rinsed and drained

1 1/2 cups fresh bean sprouts, rinsed

Step 1

In a 6-quart pan over high heat, bring 3 quarts water to a boil. Add beans and cook until tender-crisp to bite, 3 to 5 minutes. Drain, immerse in ice water until cool, and drain again.

Step 2

In a serving bowl, mix vinegar, sesame oil, soy sauce to taste, ginger, sesame seeds, garlic, and honey. Add green beans, onion, and bean sprouts and stir gently to coat. Serve at room temperature, or chill airtight up to 3 hours, and serve cold.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 107Calories from Fat 44

% Daily Value *
Total Fat 5.2g8%

Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 183mg8%
Total Carbohydrate 14g5%

Dietary Fiber 3g12%
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Asian Green Bean Salad