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Gingered Green Bean Salad Recipe

Gingered Green Bean Salad Recipe

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. YIELD: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


  • 1. 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.
  • 2. In a large salad bowl, combine the beans, onion and bean sprouts. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture; toss to coat. Serve immediately. Yield: 8 servings.

Nutritional 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.

Reviews for Gingered Green Bean Salad

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Reviewed Apr. 14, 2009

"RE: Gingered Green Bean salad

This 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."

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