This Asian Green Bean Salad is a quick, fresh, and flavor-packed side dish that comes together in minutes and fits perfectly into busy weeknight cooking. It's light yet satisfying, easy to make ahead, and the kind of versatile recipe you'll love having on hand for lunches, dinners, and effortless entertaining.
Over Labor Day weekend, we took the kids to the lake with some of my family, and like usual, I packed our go-to snacks. The cracker-and-chip variety. So I was genuinely surprised when my Aunt Patricia pulled a giant freezer bag of marinated green beans out of her cooler. That surprise didn't last long, though, because they were beyond delicious and turned out to be the perfect snack for a hot summer day by the water.
They were crisp, refreshing, and somehow felt indulgent and healthy at the same time, exactly what you want in an easy side dish during the summer. Of course, when we got home, I immediately had to make a batch myself. This Asian Green Bean Salad is now one of my favorite healthy, make-ahead recipes for warm weather, whether I'm serving it as a quick side dish, packing it for lunches, or bringing it along to a cookout. I can't wait for you to try it.
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Ingredients:
- Green beans: Be sure to use fresh not frozen.
- Soy Sauce: If you have a soy intolerance feel free to replace with Coconut Aminos. It will be slightly sweeter but still have great flavor.
- Balsamic Vinegar
- Honey
- Sesame Seeds
- Ground Ginger
- Fresh Ginger: You can also use ginger paste or jarred minced ginger.
- Garlic Powder
- Garlic Cloves
- Crushed Red Pepper Flakes: Optional. If you before a more mild dish then feel free to leave these out.
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Tips & Tricks
One of the most important things to get right in this recipe is to not overcook the green beans. They really only need to be in boiling water for 3-4 minutes max and it is crucial to submerge them in an ice bath to stop the cooking process immediately.
If you do this, they'll have a fantastic crispness that will make for truly great, healthy snacking. They also make a fantastic side dish and go great with rice and salmon. I hope you enjoy these as much as we do!
Serve Immediately or Make Ahead
This is a dish that only gets more flavorful the longer it sits! Make the night before to serve as a cold salad that is sure to impress.
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Made this Asian Green Bean Salad recipe? Let me know what you think in the comments!
Recipe
Asian Green Bean Salad
Ingredients
- 2 lb green beans, washed
- ¾ cup soy sauce
- ¼ cup balsamic vinegar
- ½ tablespoon honey
- ½ teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ½ teaspoon fresh ginger, crushed (I use ginger paste)
- 2-3 cloves garlic, crushed
- ½ teaspoon crushed red pepper flakes
Instructions
- Prepare an ice bath in a large bowl by filling it with ice and cold water.Fill a large pot with water and bring to a rolling boil. Add in green beans and cook at a full boil for 3-4 minutes until bright green but still crisp.Drain and immediately submerge in the ice bath to stop the cooking process. Once cool to the touch, drain and set aside in a large bowl.
- In a medium bowl whisk together all remaining ingredients until well combined.Pour marinade over the green beans and mix to coat. Enjoy immediately or allow to marinate for at least 30 minutes for best flavor. Enjoy!
straighttothehipsbaby
This green bean dish looks delish! Loving all the savory flavors!
Chef Dennis
I am really loving this salad! The green is deliciously healthy,
Gloria
Soon green beans will be in the garden. This sounds like a delicious way to enjoy them. Perfect for bbq season. Healthy too.
Kirby
This green bean salad is divine! I am always looking for fresh new side dishes at BBQs and this fit the bill perfectly. Thank you for such a fantastic recipe!
Nadine
Hi there,
I have abundance of yellow beans (green beans are a little behind). Are yellow bean’s suited for this recipe and have you tried them?
jamjarkitchen
Hi Nadine, I haven’t tried this recipe with yellow beans but I imagine it would work. Let me know if you try how it turns out !
Toni
This quickly became a favorite side dish at my house! So delicious!
Natalie
Lovely salad. I love added ginger. Sounds so delicious and light. And tasty. I will definitely make this.
Maya
Love the flavors in this!
Michelle
This green bean salad is so delicious. Thank You for sharing!
Elicia Eberhart-Bliss
I added some orange juice and cut back on some soy sauce. Delicious!
Michelle
Love the idea of the orange juice..I am soon going to give it a try as soon as we have summer my side of the world. Thanks for the tip.
jamjarkitchen
Hope you enjoy!
Debbie Jo Mitchell
Wow! I usually don't submit comments concerning recipes I've tried, but this one is wonderful! One of my favorite salads at Japanese restaurants is seaweed salad; this Asian Green Bean Salad just as tasty. I hope many more people stumble upon this recipe and try it. We've had a bumper crop of beans this summer. Most of them are frozen. I prepare them for freezing just the same as with this salad. I'm hoping that the recipe will be just as good using frozen beans.
jamjarkitchen
Thanks Debbie! So glad you enjoyed it!
Nina Steinman
Please ignore my earlier comment. I made this with 1/2 cup soy sauce and after a couple of hours, the dressing had mellowed, and was absolutely delicious. Not sure what the food science here is, but it was truly delish.
jamjarkitchen
Hi Nina - So glad you came back to say this. Thank you! That actually makes sense. The saltiness from the soy sauce can feel strong at first, but as it sits, it blends with the other ingredients and mellows out. I’m so happy you liked it!