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Gingered Green Bean Salad

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!”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 2 pounds fresh green beans, trimmed
  • 1 cup thinly sliced red onion, separated into rings
  • 1 cup canned bean sprouts, rinsed and drained
  • 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


  • 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.
Nutrition Facts
1 cup: 88 calories, 4g fat (1g saturated fat), 0 cholesterol, 93mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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  • sljensen
    Apr 14, 2009

    RE: Gingered Green Bean SaladThis is a wonderful Salad, full of taste. I’ve made it for several showers and potlucks. It keeps well and I’ve never had a single leftover to take home. It’s something different from the same old thing. I highly recommend you try it.

  • fairyprincessme
    Dec 29, 2008

    No comment left

  • badkitty1116
    May 21, 2008

    No comment left