Follow these steps for perfect results
green beans
yellow wax beans
garlic
minced
ginger
peeled and minced
jalapeno or serrano chiles
minced
lime juice
fresh
sugar
granulated
soy sauce
low-sodium
sesame oil
toasted
olive oil
salt
black pepper
freshly ground
shallots
thinly sliced crisp fried
Bring 3 quarts of lightly salted water to a boil over medium heat.
Blanch green beans until crisp-tender.
Immediately plunge green beans into ice water to stop cooking, then drain and set aside.
Blanch yellow wax beans until crisp-tender.
Immediately plunge yellow wax beans into ice water to stop cooking, then drain and set aside.
In a separate bowl, whisk together minced garlic, minced ginger, minced jalapeno or serrano chiles, fresh lime juice, granulated sugar, low-sodium soy sauce, toasted sesame oil, and olive oil or vegetable oil.
Season the dressing with salt and freshly ground black pepper to taste.
Toss the blanched green beans and yellow wax beans with the prepared dressing to coat evenly.
Let the salad marinate for at least 1 hour to allow the flavors to meld.
Serve the green and yellow bean salad garnished with thinly sliced crisp fried shallots or garlic, if desired.
Expert advice for the best results
For a deeper flavor, toast the sesame seeds before adding them to the dressing.
Adjust the amount of sugar and chiles to your taste preference.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a shallow bowl or platter, garnished with shallots.
Serve as a side dish with grilled tofu or tempeh.
Serve as part of a vegetarian buffet.
Pairs well with rice dishes.
Complements the acidity and sweetness of the salad.
Its subtle spice and fruity notes pair well with the Asian flavors.
Discover the story behind this recipe
Common in Asian cuisine as a light and flavorful salad.
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