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

0 servings

Serving size

Amount per serving
Calories107

% Daily Value *
Total Fat 5.2g7%

Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 183mg8%
Total Carbohydrate 14g6%

Dietary Fiber 3g11%
Protein 3.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Asian Green Bean Salad