Well-chosen sources of fats (sesame seeds and a drizzle of peanut oil) add a nutty, toasty edge, plus a bit of vitamin E, to this side dish. You'll also get folate, a B vitamin good for brain health; iron; and fiber.
1 pound green beans, trimmed
1/2 teaspoon peanut oil
1/2 teaspoon rice vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dark sesame oil
1 garlic clove, minced
2 1/2 teaspoons sesame seeds, toasted
How to Make It
Steam green beans, covered, 8 minutes or until crisp-tender. Drain and plunge green beans into ice water; drain. Place beans in a large bowl. Add peanut oil and remaining ingredients except sesame seeds; toss to coat. Sprinkle with sesame seeds; toss well. Serve at room temperature or chilled.
This was delicious. I have a few favorite CL green bean recipes but with the abundance of beans from my garden, was looking for something new. I will definitely make this again. Didn't use the peanut oil and doubled the vinegar.
Supereasy and great at room temp. Made to recipe except we first combined the dressing ingredients, then added the beans & tossed to coat evenly. Added the sesame seeds just before serving. Very appealing on the plate & great flavor combo. Served with CL's sweet potato shoestring fries and NYT's shu mai-style burgers.