Asian bean salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This quick and delicious salad is made with three types of beans: green beans, yellow wax beans, and edamame (unripe soybeans). All ingredients are blanched beforehand. This will soften them slightly but retain their juiciness and delicious crunch. The dressing, based on a basic vinaigrette with mustard, adds an exotic Asian flavor to this salad. Complete it with traditional Asian ingredients like minced pickled ginger, ponzu sauce, and dark sesame oil. Cilantro, green onions, and jalapeños add a spicy kick, while sesame seeds add a garnish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g green beans, trimmed
- 340 g yellow wax beans, trimmed
- 1.5 cups frozen shelled edamame beans
- 2 teaspoons sesame seeds
- 0.5 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1/4 cup mustard vinaigrette (see recipe below)
- 2 tbsp. pickled ginger, finely chopped
- 1/2 red or green jalapeño, thinly sliced (remove seeds to reduce heat)
- 1 tbsp ponzu sauce
- 0.5 tsp dark sesame oil (optional)
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Recipes with similar ingredients: green beans, yellow beans, edamame beans, sesame oil, jalapeno pepper, ginger root, sesame
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the green and yellow beans and cook until crisp-tender, about 7 minutes, adding the edamame after 3 minutes. Drain and run the beans and edamame under cold running water. Shake off any excess water and transfer to a large bowl.
- Meanwhile, in a small dry skillet over medium heat, toast the sesame seeds, stirring, until golden, about 5 minutes. Remove from heat.
- Add sesame seeds, cilantro, green onions, vinaigrette, pickled ginger, jalapeño, ponzu sauce, and sesame oil to the bowl with the beans. Stir and season with salt to taste.
Vinaigrette dressing with mustard
In a bowl, combine 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon coarse salt, and a pinch of ground black pepper. Slowly pour in 2/3 cup olive oil, whisking constantly until the dressing is thick and smooth. Season with salt and pepper to taste.
Exit[b][/b]: about 1 tbsp.
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