Ingredients20 m servings 184 cals
- 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.
- 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.
- Toss green beans, grape tomatoes, and shredded carrot in a large bowl. Drizzle dressing over the green bean mixture; toss to coat.
Per Serving: 184 calories; 11.1 g fat; 20.6 g carbohydrates; 4.6 g protein; 0 mg cholesterol; 111 mg sodium. Full nutrition
ReviewsRead all reviews 3
I used the tomatoes as a garnish. This is light and tasty! I loved the ginger for a surprise in this bean salad! The amount of soy sauce did not over power the salad, and I enjoyed it!
Yummy. So easy and delicious just as written. Did not have carrots so skipped