Green bean salad with asian-style dressing share

1 servings

Ingredients

Quantity Ingredient
3 tablespoons White-wine vinegar
2 tablespoons Rice vinegar
2 teaspoons Soy sauce
1 Garlic clove; minced
A; (1-inch) piece fresh
; gingerroot, peeled
; and minced (about 1
; tablespoon)
2 teaspoons Asian sesame oil
⅓ cup Canola or vegetable oil
1 tablespoon Sesame seeds
2 pounds Green beans; trimmed
2 Scallions; chopped fine (about
; 2 tablespoons)

Directions

DRESSING

SALAD

In a small bowl, whisk together vinegars, soy sauce, garlic, gingerroot, and sesame oil. Add canola or vegetable oil in a stream, whisking, and whisk until emulsified. Season dressing with salt and pepper.

In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl.

In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes. Transfer beans to a colander and rinse under cold water.

Drain beans well.

In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well. Serve salad chilled or at room temperature.

Serves 4.

Gourmet April 1995

Converted by MC_Buster.

Per serving: 324 Calories (kcal); 5g Total Fat; (12% calories from fat); 17g Protein; 65g Carbohydrate; 0mg Cholesterol; 740mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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