Thursday, January 27, 2011

Green bean salad

I was going through my freezer this weekend and discovered half of a big five-pound bag of frozen green beans, in danger of succumbing to freezer burn. So I had to use them up. Obviously, fresh green beans would be super in this dish. But frozen beans weren't too shabby.

2 pounds or so green beans
2-3 tablespoons sesame seeds, toasted

Cook the beans and toast the sesame seeds. Pour this dressing over the beans:

3 tablespoons white wine vinegar
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
garlic powder and ginger to taste
1/3 cup olive oil

Mix the first five things together, whisking, then add the oil in a slow stream while whisking. Pour over the beans, and add the sesame seeds. Toss and serve. (This can be served cold or at room temperature, making this a great thing to eat at your desk for lunch the next day.)

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