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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A fresh, crisp Asian-inspired salad. Ingredients:
1 1/2 pounds fresh green beans, trimmed |
2 tablespoons red wine vinegar |
2 tablespoons rice vinegar |
1 tablespoon ground ginger |
1 tablespoon toasted sesame seeds |
2 teaspoons sesame oil |
1 teaspoon soy sauce |
1 clove garlic, minced |
2 tablespoons canola oil |
salt and ground black pepper to taste |
1 pint grape tomatoes |
1 cup shredded carrot |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook green beans in boiling water until crisp-tender, about 4 minutes; drain. Plunge beans into a bowl filled with ice water to cool; drain beans.
2. Combine red wine vinegar, rice vinegar, ground ginger, sesame seeds, sesame oil, soy sauce, garlic, and sesame seeds in a bowl. Whisk canola oil into the vinegar mixture until thoroughly incorporated; season with salt and black pepper.
3. Toss green beans, grape tomatoes, and shredded carrot in a large bowl. Drizzle dressing over the green bean mixture; toss to coat.
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