Tuesday, July 2, 2013

Green Beans In Sesame Dressing


 I have green beans in my garden this week! That's what happens when it rains everyday for a week ..lots  and lots of rain. And that moved me to make this nutty , crunchy salad that can be served cold. Great side dish to make for this weekend or for 4th of July celebrations this Thursday. And this will satisfy carnivores, vegetarians and vegans alike.



If you are making the dressing a day or two ahead, it is best to leave out the sesame seeds until the day you serve, as it helps the seeds stay nutty longer. Regular vinegar works just fine here if you do not have cider vinegar on hand. This salad is best made earlier in the day and left in the fridge for a few hours prior to serving.



Green Beans In Sesame Dressing
1 lb green beans - washed & drained; cut  into 2 inches long
3 tb sesame oil
2 tb raw cider vinegar
2 tsp sugar
salt to taste
2 tb low salt soy sauce
4 tb toasted sesame seeds

Bring a large pot of salted water to boil. Prepare ice bath by filling a large bowl of cold water and ice cubes, set aside. This will be used to shock and cool off the blanched green beans ( and help keep its bright green colour).
Whisk sugar, sesame oil, cider vinegar, sugar, soy sauce and sesame seeds. Set dressing aside.
Once the salted water comes to a boil, add green beans and cook for 2 mins. Remove green beans from water with a strainer and transfer beans to he prepared ice bath. Cool completely and drain well in a colander.

Place drained green beans on a clean towel to remove excess  moisture. Mix beans and dressing , place in the fridge until ready to serve.




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