Crisp Green Bean Salad

Crisp Green Bean Salad

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Karol
Recipe by  Karol

“A fresh, crisp Asian-inspired salad.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Bring a large pot of lightly salted water to a boil. Cook green beans in boiling water until crisp-tender, about 4 minutes; drain. Plunge beans into a bowl filled with ice water to cool; drain beans.
  2. Combine red wine vinegar, rice vinegar, ground ginger, sesame seeds, sesame oil, soy sauce, garlic, and sesame seeds in a bowl. Whisk canola oil into the vinegar mixture until thoroughly incorporated; season with salt and black pepper.
  3. Toss green beans, grape tomatoes, and shredded carrot in a large bowl. Drizzle dressing over the green bean mixture; toss to coat.

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Review (1)

Rate This Recipe
sueb
3

sueb

I used the tomatoes as a garnish. This is light and tasty! I loved the ginger for a surprise in this bean salad! The amount of soy sauce did not over power the salad, and I enjoyed it!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 184 cal
  • 9%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 20.6 g
  • 7%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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Green Bean and Asparagus Salad

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Balsamic Green Bean Salad