Asian Inspired Green Bean Salad Recipes

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ASIAN GREEN BEAN SALAD



Asian Green Bean Salad image

An awesome taste sensation!

Provided by Den2014

Categories     Side Dish     Vegetables     Green Beans

Time 51m

Yield 4

Number Of Ingredients 7

1 pound fresh green beans, trimmed and cut into 2-inch pieces
¼ cup white sugar
¼ cup soy sauce
3 tablespoons olive oil
2 tablespoons mirin
1 teaspoon sweet chile sauce
3 tablespoons toasted sesame seeds

Steps:

  • Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
  • Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 26.3 g, Fat 13.6 g, Fiber 4.8 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 923.8 mg, Sugar 17.1 g

ASIAN-STYLE 3 BEAN SALAD



Asian-Style 3 Bean Salad image

Provided by Ellie Krieger

Categories     side-dish

Time 34m

Yield 8 (3/4 cup) servings

Number Of Ingredients 10

1 pound string beans, trimmed and cut into 1-inch pieces
1 (10-ounce) bag frozen shelled edamame (green soy beans)
3 tablespoons canola oil
3 tablespoons rice wine vinegar
1/4 cup 100 percent fruit apricot preserves
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 (15-ounce) can black beans, drained and rinsed
2 scallions, sliced
Salt

Steps:

  • Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
  • In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.

GREEN BEAN SALAD WITH ASIAN-STYLE DRESSING



Green Bean Salad with Asian-Style Dressing image

Provided by Marla Share

Categories     Salad     Bean     Ginger     Vegetable     Side     Vegetarian     Quick & Easy     Green Bean     Spring     Healthy     Vegan     Sesame     Gourmet     Pennsylvania     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 12

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
Salad
1 tablespoon sesame seeds
2 pounds green beans, trimmed
2 scallions, chopped fine (about 2 tablespoons)

Steps:

  • 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.

ASIAN-STYLE THREE BEAN SALAD



Asian-Style Three Bean Salad image

By Ellie Krieger, as featured in her book "The Food You Crave" and also in Fitness Magazine. Three-bean salad gets an exciting Asian twist, made with a trio of legumes all commonly used in the Far East: green beans, edamame and black beans. The dressing is sweet and tangy just as in the traditional recipe, but this one, inspired by Chinese duck sauce, gets its sweetness from apricot preserves and has a zingy hint of fresh ginger.

Provided by FLKeysJen

Categories     Soy/Tofu

Time 29m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb green beans, trimmed and cut into 1-inch pieces
1 (10 ounce) bag frozen shelled edamame
3 tablespoons canola oil
3 tablespoons rice wine vinegar
1/4 cup apricot preserves (100% fruit)
1 tablespoon sugar
1 teaspoon freshly grated gingerroot
15 ounces black beans, drained and rinsed
2 scallions, sliced
salt, to taste

Steps:

  • Put the green beans and frozen edamame into a steamer basket and steam for 4 minutes. Drain well, then transfer to a large bowl and refrigerate for at least 15 minutes.
  • In a small bowl, whisk together oil, vinegar, apricot preserves, sugar, and ginger.
  • Add the black beans and scallions to the green bean mixture and drizzle with dressing; toss to coat and season with salt.
  • Serve at room temperature or chilled.

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