Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4
Ingredients
Dressing
3 tablespoons white-wine vinegar
2 tablespoons rice vinegar
2 teaspoons soy sauce
1 garlic clove, minced
a 1-inch piece fresh ginger root, peeled and minced (about 1 tablespoon)
2 teaspoons Asian sesame oil
1/3 cup canola or vegetable oil
Salad
1 tablespoon sesame seeds
2 pounds green beans, trimmed
2 scallions, chopped fine (about 2 tablespoons)
Preparation
Step 1
In a small bowl, whisk together vinegars, soy sauce, garlic, ginger root, and sesame oil. Add canola or vegetable oil in a stream, whisking, and whisk until emulsified. Season dressing with salt and pepper.
Step 2
In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl.
Step 3
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.
Step 4
In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well. Serve salad chilled or at room temperature.
