This delicious Asian Green Bean Salad is a perfect quick and healthy side dish or snack that can easily be made in advance!
Thank you Aunt Patricia for this Asian Green Bean Salad Recipe!
Over Labor Day weekend we took the kids to the beach with some of my family. Now I typically pack snacks of the cracker variety for such outings so I was surprised when my Aunt Patricia pulled out a giant freezer bag full of marinated green beans from her cooler. I wasn't surprised for long however because not only were they beyond delicious but the perfect snack for a hot day on the water.
Of course when I got home I had to whip up a batch myself and I am so excited to share the recipe with you!
- 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
- 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.
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.