Green Bean Salad with Asian-Style Dressing
- 3 tablespoons white-wine vinegar
- 2 tablespoons rice vinegar
- 2 teaspoons soy sauce
- 1 garlic clove, minced
- a 1-inch piece fresh ginger root, peeled and minced (about 1 tablespoon)
- 2 teaspoons Asian sesame oil
- 1/3 cup canola or vegetable oil
- 1 tablespoon sesame seeds
- 2 pounds green beans, trimmed
- 2 scallions, chopped fine (about 2 tablespoons)
- In a small bowl, whisk together vinegars, soy sauce, garlic, ginger root, and sesame oil.
- Add canola or vegetable oil in a stream, whisking, and whisk until emulsified.
- Season dressing with salt and pepper.
- In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl.
- In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes.
- Transfer beans to a colander and rinse under cold water.
- Drain beans well.
- In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well.
- Serve salad chilled or at room temperature.
whitewine vinegar, rice vinegar, soy sauce, garlic, ginger root, asian sesame oil, vegetable oil, sesame seeds, green beans, scallions
Taken from www.epicurious.com/recipes/food/views/green-bean-salad-with-asian-style-dressing-10230 (may not work)