Green Bean Salad with Asian-style Dressing

A few years ago when Michelle Kent found herself in the enviable “predicament” of having lots of fresh green beans in her garden she found a delightful solution — a recipe for Green Bean Salad with Asian-style Dressing. It’s become one of her favorite recipes since then.

“It’s a refreshing summery salad,” Michelle said. “It’s so good when you have green beans straight out of the garden. A special memory I have is taking it to my grandma’s house for a meal. She wasn’t able to spend much time in her garden anymore and she really loved these green beans.

“I’ve served them with grilled pork chops, steak or chicken — just about any meat. Several times I’ve stir-fried chicken or beef and tossed the green beans and dressing with noodles to make a lo mein.”

My husband and I sampled this recipe this weekend and we agree with Michelle. The green beans are terrific with the dressing, which is nicely balanced; light, tangy and pleasantly piquant. The blend of freshly chopped garlic and gingerroot provide a characteristic flavor that you cannot obtain another way. And, there’s a pleasant little mystery with your first bite — when your mind unravels the taste puzzle, you discover it’s the distinctive taste and aroma of toasted sesame oil that brings it all together. CJK

Green Bean Salad with Asian-style Dressing

(Michelle Kent)

Dressing

3 tbsp. white wine vinegar

2 tbsp. rice vinegar

2 tsp. soy sauce

1 garlic clove, minced

1-inch piece fresh gingerroot, peeled and minced (about 1 tbsp.)

2 tsp. toasted sesame seed oil*

1/3 cup canola or vegetable oil

Salt and pepper

Salad

1 tbsp. sesame seeds

2 lbs. green beans, trimmed

2 green onions, finely chopped (about 2 tbsp.)

In a small bowl, whisk together vinegars, soy sauce, garlic, gingerroot and sesame oil. Add canola oil in a stream, whisking until emulsified. Season dressing with salt and pepper. Set aside.

In a small dry skillet, toast sesame seeds over moderate heat, stirring until golden. Transfer to a small bowl. In a large saucepan of boiling salted water, cook beans until crisp-tender, about four minutes. Transfer beans to colander and rinse under cold water. Drain beans well. In a large bowl, combine beans and green onions with dressing and toss well. Sprinkle salad with toasted sesame seeds. Salad can be served chilled or at room temperature.

Yield: 8 servings

A note from Michelle: *Toasted sesame seed oil can be found in the Asian section of most grocery stores.

It’s important to blanch the green beans for only a short time so they remain slightly crisp for this salad.

A note from Carol: An avid gardener, every summer Michelle raises a large garden where she grows potatoes, tomatoes, carrots, sweet corn, green beans, cucumbers, basil, parsley and pumpkins. She and her husband James were members of Immaculate Conception Parish in Sedan, Minnesota, until it closed in 1998. The couple and their four children became parishioners of St. Donatus in Brooten at that time. Michelle and James have continued to care for the Immaculate Conception cemetery, of which James is the trustee.

Michelle originally shared this zippy “Green Bean Salad with Asian-style Dressing” in Brooten’s St. Donatus Parish’s centennial cookbook titled “Fruit of the Spirit.” (Contact the parish office at stdonatus@tds.net or 320-346-2431 to order copies of the cookbook — $10 each plus $5 for shipping.)