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Crisp Green Bean Salad


"A fresh, crisp Asian-inspired salad."
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20 m servings 184 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 184 calories; 11.1 g fat; 20.6 g carbohydrates; 4.6 g protein; 0 mg cholesterol; 111 mg sodium. Full nutrition

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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!

DELISH. Didn't have time to shred carrots so I cut them into thin matchsticks and sauteed them with a bit of oil to soften them up. Quick and simple salad. Will be making it again for sure.