Sesame Green Bean Salad

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Last Updated on May 11, 2022 by

Green Bean Salad

A few months ago when I visited a local farm (alstede farms) that allows visitors to pick their own fruits and vegetables, I came home with a variety of green, yellow and purple beans.

Since I started participating in Srivalli’s Cookbook Challenge last month, I have been perusing the arsenal of cookbooks in my house. I have my go to books that I use fairly often like The African & Middle Eastern Cookbook & The Pillsbury Baking Book or my Julie Sahni and Maddhur Jaffrey books for Indian cooking. However, there are many books and magazines that never get looked at.

I have a whole pile of Gourmet magazine when I used to subscribe to them from 2004 and 2005. This green bean salad recipe is from August 2004 and there was even a star next to the recipe meaning I had planned to try it.

Sesame Green Bean Salad

Serves 2-4
Ingredients:

  • 12 oz. green, yellow and/or purple beans
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon sesame oil
  • 1/2 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon sesame seeds, toasted

Boil a large pot of water. Add beans and cook for 3-4 minutes until crisp-tender. Place in ice water to immediately stop cooking.
In a small bowl, whisk all the other ingredients, except the sesame seeds, until thoroughly combined. Add dressing and sesame seeds to cooked beans and toss well.

A simple salad to utilize fresh ingredients!

Sesame Green Bean Salad

 

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Sesame Green Bean Salad

A simple salad to utilize fresh ingredients!
Servings: 4
Calories: 77kcal

Ingredients

  • 12 oz. green yellow and/or purple beans
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon sesame oil
  • 1/2 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon sesame seeds toasted

Instructions

  • Boil a large pot of water.
  • Add beans and cook for 3-4 minutes until crisp-tender.
  • Place in ice water to immediately stop cooking.
  • In a small bowl, whisk all the other ingredients, except the sesame seeds, until thoroughly combined.
  • Add dressing and sesame seeds to cooked beans and toss well.

Nutrition

Calories: 77kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 182mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 968IU | Vitamin C: 20mg | Calcium: 32mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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Comments

  1. So simple. I can imagine how the sesame must compliment the freshness of the just crunchy beans. Lovely. I know what you mean about having too many food magazines. I find it very hard to recycle them.

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