Recipe by mhoey
An easy and delicious side. Cooking time includes refrigeration time.
Top Review by NorthwestGal
The think what I liked the most about this dish (other than the fact that it is so simple to prepare) is that it is made ahead and chilled. So I doubled the recipe and served half for dinner last evening, which I have to admit that I warmed it up just a bit to satisify my family's preferences. But I was able to save the other half for a busy night ahead of us (next week) when I won't have time to cook. This will be the perfect side dish, because all I have to do is remove it from the refrigerator and place it in a nice serving bowl, and it's ready to serve. Thanks for sharing your recipe, morgan. Made for 2009 Spring Pick-A-Chef.
- 1⁄2 lb fresh green beans
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon vinegar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
Directions See How It's Made
- Wash the beans and snap the ends off. Blanche them in boiling water for 3-4 minutes. Drain immediately and put into an ice cold water bath to retain crispness.
- Mix remaining ingredients in a small bowl.
- Pour over cooled green beans and refrigerate for at least half an hour, then serve. The longer they marinate the more intensely the flavors will develop.