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)

1. In a small bowl, whisk together vinegars, soy sauce, garlic, ginger root, and sesame oil.
2. Add canola or vegetable oil in a stream, whisking, and whisk until emulsified.
3. Season dressing with salt and pepper.
4. In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl.
5. In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes.
6. Transfer beans to a colander and rinse under cold water.
7. Drain beans well.
8. In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well.
9. 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)