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Gingered Green Bean Salad Recipe

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Notes Trisha Kruse from Eagle, Idaho: “This crisp, summer salad keeps well in the refrigerator…if it lasts that long. The tangy sweetness and toasty flavor in the sesame dressing are almost addictive!”

This recipe is:

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Diabetic Friendly

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Gingered Green Bean Salad Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

20 10 30

Ingredients

2 pounds fresh green beans, trimmed
1 cup thinly sliced red onion, separated into rings
1 cup canned bean sprouts, rinsed and drained
VINAIGRETTE:
1/4 cup rice vinegar
2 tablespoons sesame oil
1 tablespoon minced fresh gingerroot
1 tablespoon reduced-sodium soy sauce
2 teaspoons sesame seeds, toasted
1 teaspoon honey
1/2 teaspoon minced garlic

Directions

Place green beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 4-7 minutes or until crisp-tender. Drain and immediately place in ice water; drain and pat dry.
In a large salad bowl, combine the beans, onion and bean sprouts. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture and toss to coat. Yield: 8 servings.

Nutritional Facts 1 cup equals 88 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 93 mg sodium, 12 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Originally published as Gingered Green Bean Salad in Simple & Delicious May/June 2008, p14

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Reviews for Gingered Green Bean Salad (2)

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Gingered Green Bean Salad

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Reviewed on Apr. 14, 2009 by sljensen

RE: Gingered Green Bean Salad

This is a wonderful Salad, full of taste. Iâ€™ve made it for several showers and potlucks. It keeps well and Iâ€™ve never had a single leftover to take home. Itâ€™s something different from the same old thing. I highly recommend you try it.

Reviewed on Dec. 29, 2008 by melissa thomas

My husband did like this, or so he said. But I ended up throwing most of it away. I don't think it was the recipe as much as our taste. We just didn't like it.