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Trisha Kruse serves this Asian green bean salad with roast pork or grilled seafood, or adds hard-cooked eggs or tuna to make a lunch.

Trisha Kruse, Eagle, ID
This Story Originally Appeared On sunset.com

Gallery

Credit: Tina Rupp

Recipe Summary

total:
20 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 6-quart pan over high heat, bring 3 quarts water to a boil. Add beans and cook until tender-crisp to bite, 3 to 5 minutes. Drain, immerse in ice water until cool, and drain again.

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  • In a serving bowl, mix vinegar, sesame oil, soy sauce to taste, ginger, sesame seeds, garlic, and honey. Add green beans, onion, and bean sprouts and stir gently to coat. Serve at room temperature, or chill airtight up to 3 hours, and serve cold.

Nutrition Facts

107 calories; calories from fat 44%; protein 3.8g; fat 5.2g; saturated fat 0.7g; carbohydrates 14g; fiber 3g; sodium 183mg.
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