Last week, I cooked at the lodge. Occasionally, I do marinated veggies that I leave at room temperature, for either a side dish or an appetizer. I made marinated green beans for a side, and they got eaten up. This week I’m doing a test with my girlfriends! I’m making a marinated salad by combining cucumber salad with green beans.
Green Bean Sesame Salad
Ingredients
- 2 TBSP toasted sesame oil
- 2 TBSP rice vinegar
- 2 TBSP tamari or soy sauce
- 2 TBSP mirin, sake, or rice wine
- 2-3 tsp sesame seed seasoning (I use Simply Asia sweet ginger garlic)
- 1 tsp granulated onion powder
- 1 tsp granulated garlic powder
- 1 1/2 hot house cucumber, sliced
- 2-3 celery ribs, sliced
- Salt
- 16 oz petite green beans (I used frozen)
- 2 small avocados, cubed
- 1/2 cup chopped cilantro
- 1/2 cup chopped thai basil (optional, but delicious)
Dressing
Salad
Instructions
- Mix all the ingredients in the bowl that you make the salad in. You can correct the seasoning, after you put the salad together. Several factors will come into play for the salt level: if you use tamari or soy sauce, if salt remains on the cucumber and celery, if the sesame seasoning has salt in it.
- Place the cucumber and celery in a strainer, over a bowl. Sprinkle with salt, toss together, and let drain for about an hour. It will take out some of the moisture to keep the salad from getting watered down. Rinse, drain, and pat dry.
- Cook the green beans to the tenderness you like, drain well, and cool. If they still have too much moisture, pat dry.
- Place the cucumber, celery, green beans, avocado, cilantro, and thai basil in the bowl with the dressing. Toss well, let everything marinate for about 1/2 hour, tossing occasionally.
- Taste for seasoning, and correct if needed.
Dressing
Salad