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Photo: Jan Smith Photo by: Photo: Jan Smith

Green Beans Tossed with Walnut-Miso Sauce

Squeezing the grated ginger and using the juice in the sauce for the beans creates mild ginger flavor. The nutty, salty sauce is a nice complement to the beans.

Cooking Light OCTOBER 2005

  • Yield: 4 servings (serving size: 1 cup)


  • 4 cups green beans, trimmed (about 10 ounces)
  • 2 tablespoons grated peeled fresh ginger
  • 3 tablespoons coarsely chopped walnuts, toasted
  • 2 tablespoons water
  • 1 1/2 tablespoons yellow miso (soybean paste)
  • 1/2 teaspoon low-sodium soy sauce


Place beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain.

Place ginger on several layers of damp cheesecloth. Gather edges of cheesecloth; squeeze cheesecloth bag over a small bowl. Set 1/2 teaspoon ginger juice aside; reserve remaining juice for another use. Discard ginger. Combine 1/2 teaspoon ginger juice, walnuts, water, miso, and soy sauce in a food processor; process until nuts are minced. Combine walnut mixture and beans in a large bowl.

Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 49%
  • Fat: 3.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 2.4g
  • Protein: 2.3g
  • Carbohydrate: 6.2g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 300mg
  • Calcium: 39mg

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Green Beans Tossed with Walnut-Miso Sauce recipe