Asian Style Marinated Green Bean Salad

Asian Style Marinated Green Bean Salad

divimg alt="Marinated Green Bean Salad" class="attachment-thumbnail wp-post-image" height="150" src="http://happygoodtime.com/wp-content/uploads/2012/07/greenbeanSalad5w-150x150.jpg" style="margin-bottom: 15px;" width="150" //div

pToday I have a great summertime recipe for you! Green bean salad is a great alternative to a hot side dish on a summer day, and so much more fun than a bowl of lettuce! It’s crunchy, tangy and packed full of flavor thanks to a blend of sesame and soy. I promised this recipe to you a week or so ago, as a follow up to my Miso Marinated Chicken. I hope you haven’t been holding your breath! Things are busy, busy around here! Vacation, moving, oy! The salad was a keeper, though and I’m happy to finally share it with you! I tend to eat a lot of salad this time of year because it’s so refreshing on a hot day, and I loved how this variation broke me out of my spring lettuce mix routine. Don’t get stuck in a salad rut! Step 1 is to lightly steam the green beans. I love how this photo captured the steam! Cool, right? PS: my little sister called these “bean beans” when she was a wee one, and that is what they will forever be to me. Cute! Let those onions soften! It mellows them out a bit so they’re not so harsh and crunchy in the finished salad. Asian Style Marinated Green Bean Salad // A gorgeous, colorful, summertime dish! Ingredients: 1 pound green beans (washed, ends snipped, and halved) 1 ½ cups baby tomatoes (halved) ½ of a small brown onion (sliced as thin as you can manage) For the dressing: 2 tablespoons Tamari (dark soy sauce) 1 teaspoon toasted sesame oil 2 tablespoons rice wine vinegar 1 teaspoon brown sugar Sesame seeds for garnish, if you like Directions: Mix together the dressing in a bowl and add in thinly sliced onions. Allow to marinate and soften for about 10-15 minutes as you prepare the rest of the salad Prepare an ice bath in a large bowl with cold water and ice cubes. This will shock the green beans, keeping them from over cooking and retain their vibrant green color. Briefly steam the green beans to your desired level of crunchiness. I chose about 4 minutes. Just long enough to soften the skin a bit but retain some crunch Drain the beans and quickly add to the ice bath to cool them off and stop the cooking After the beans are sufficiently cooled, thoroughly drain them again and toss with in a large bowl with the tomatoes, onions and dressing. The salad tastes best after it has rested in the fridge for a couple hours (stirring occasionally) and even better the second day. The beans really absorb the dressing when they have some time!/p

Ingredients

  • 2 tablespoons Tamari (dark soy sauce)
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon brown sugar
  • Sesame seeds for garnish, if you like
Read the whole recipe on Happy Good Time