Sesame Ginger Green Bean Salad

These Sesame Ginger Green Beans are so easy and almost completely make-ahead. Just throw them together at the last minute and expect rave reviews!#Beans#Green Beans

These Sesame Ginger Green Beans are so easy and almost completely make-ahead. Just throw them together at the last minute and expect rave reviews!#Beans#Green Beans

The problem is that they all describe this super simple, delicious, make-ahead side or salad. This Sesame Ginger Green Bean Salad is wonderful served at room temperature as a salad and also makes a fabulous side, served hot, with grilled or roasted pork, chicken, shrimp, etc. I served it for a healthy lunch recently with pan-seared salmon – very yummy! Another predicament, should I call it a salad or a side?

If you’re a frequent flyer here at The Café, you probably already know I’m a big fan of recipes that can be prepped in advance. It makes serving family meals, as well as entertaining, so much less stressful if there’s minimal last minute fussing. This Asian-inspired green bean salad recipe is definitely a high achiever in the make-ahead category. Once it’s prepped, the salad will come together in less than 5 minutes, just before serving.

Sesame Ginger Green Bean Salad , By Best Recipes Demat .

These Sesame Ginger Green Beans are so easy and almost completely make-ahead. Just throw them together at the last minute and expect rave reviews!#Beans#Green Beans

Total time: 25 minutes
Servings: 6 Servings

Ingredients :

• 2 pounds haricots verts or slender green beans trimmed, if using regular beans
• 1 tablespoons sunflower oil or other neutral tasting oil oil
• 1 tablespoon finely minced or grated fresh ginger
• 2 tablespoons honey
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sriracha sauce
• 1 cup tiny frozen peas thawed
• 2 teaspoons light sesame seeds
• 2 teaspoons black sesame seeds

Instructions :

• Bring a large pot of water to a rolling boil. Prepare a large bowl of ice water (I do this right in my sink.) Have a large strainer ready to drain the beans.
• While water is heating, prepare sauce (glaze) by combining oil, ginger, honey, soy sauce, sesame oil and Sriracha in a small bowl.
• Add beans to boiling water and cook for 4 minutes, stirring occasionally (if your beans are really small and thin, only cook for 3 1/2 minutes). Drain well and immediately plunge into the bowl of ice water (this will stop the cooking process) then drain again and allow to sit for 5 minutes. Shake strainer occasionally to remove as much water as possible.
• Spread drained beans out on several thicknesses of paper toweling or a clean kitchen towel and pat to dry as much as possible. At this point, beans can be wrapped in dry paper towels, placed in a ziplock bag and refrigerated till just before serving.
• When ready to serve, heat a large sauté pan over medium heat. Add sauce and stir continuously for 1-2 minutes or until sauce is bubbly and starting to thicken slightly.
• Add green beans and stir gently for 2-3 minutes or until veggies are glazed and warmed through. Add peas and sprinkle with about 1/2 teaspoon of kosher or regular salt and a generous grind of fresh pepper. Stir again for 30 seconds. Sprinkle with light and black sesame seeds. Serve hot or at room temperature.