Green Bean Salad
Green Bean Salad Recipe with Sesame Seeds and Garlic
Introduction
Green bean salad is a refreshing and nutritious dish that is perfect for a light lunch or as a side dish for dinner. This recipe is simple to make and bursting with flavor, making it a favorite among many.
History
Green bean salad has been a popular dish for centuries, with variations of the recipe found in many different cultures around the world. Green beans are a versatile vegetable that can be enjoyed in a variety of ways, and this salad is a delicious and healthy option for incorporating them into your diet.
Ingredients
- 1 lb (454 g) fresh green beans
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp toasted sesame seeds
- 1 minced garlic clove
- 0.5 tsp salt
- 0.5 tsp crushed red pepper flakes
- 0.13 tsp pepper
How to prepare
- In a saucepan, cover the beans with water and cook until they are crisp-tender.
- Drain and rinse the beans in cold water, then place them in a serving bowl.
- Sprinkle the beans with the remaining ingredients and toss them to coat.
- Serve the beans at room temperature.
Variations
- Add diced tomatoes or bell peppers for extra flavor and color.
- Substitute balsamic vinegar for the lemon juice for a different taste.
- Top the salad with crumbled feta cheese or sliced almonds for added texture.
Cooking Tips & Tricks
Be sure not to overcook the green beans, as they should be crisp-tender for the best texture.
- Toasting the sesame seeds before adding them to the salad will enhance their flavor.
- Adjust the amount of red pepper flakes to suit your taste preferences.
Serving Suggestions
Green bean salad can be served as a side dish with grilled chicken or fish, or enjoyed on its own as a light lunch.
Cooking Techniques
Blanching the green beans before tossing them in the dressing helps to retain their vibrant color and crisp texture.
- Toasting the sesame seeds in a dry skillet over medium heat for a few minutes will enhance their nutty flavor.
Ingredient Substitutions
Use white wine vinegar or apple cider vinegar in place of lemon juice.
- Substitute soy sauce for the salt for a different flavor profile.
Make Ahead Tips
Green bean salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to toss the salad again before serving to redistribute the dressing.
Presentation Ideas
Garnish the salad with fresh herbs, such as parsley or cilantro, for a pop of color and flavor.
Pairing Recommendations
Green bean salad pairs well with grilled meats, seafood, or tofu for a complete and satisfying meal.
Storage and Reheating Instructions
Store any leftover green bean salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply let the salad come to room temperature or enjoy it cold.
Nutrition Information
Calories per serving
Each serving of green bean salad contains approximately 120 calories.
Carbohydrates
Green bean salad is a low-carb dish, with approximately 8 grams of carbohydrates per serving.
Fats
This salad is a healthy source of fats, with approximately 7 grams of fat per serving.
Proteins
Green bean salad is a good source of protein, with approximately 3 grams per serving.
Vitamins and minerals
This salad is rich in vitamins and minerals, including vitamin C, vitamin K, and folate.
Alergens
This recipe contains sesame seeds, which may be an allergen for some individuals.
Summary
Green bean salad is a nutritious and delicious dish that is low in carbohydrates and calories, making it a healthy option for any meal.
Summary
Green bean salad is a simple and delicious dish that is perfect for any occasion. With its fresh flavors and nutritious ingredients, this salad is sure to become a favorite in your recipe collection.
How did I get this recipe?
I can still picture the first time I came across this recipe for Green Bean Salad. It was many years ago, when I was just a young girl living in a small town in the countryside. My family didn't have a lot of money, so we often had to get creative with our meals and make do with whatever ingredients we had on hand.
One summer afternoon, while out picking vegetables in our garden, I came across a recipe for Green Bean Salad in an old cookbook that had belonged to my grandmother. The recipe called for fresh green beans, tomatoes, onions, and a simple vinaigrette dressing made with olive oil, vinegar, and herbs.
Excited to try something new, I gathered the ingredients and set to work making the salad. As I chopped the vegetables and tossed them together in a bowl, I couldn't help but marvel at how simple yet delicious the dish looked. When I finally took a bite, I was blown away by the burst of flavors and textures in my mouth - the crispness of the beans, the sweetness of the tomatoes, the tang from the vinaigrette. It was a revelation.
From that day on, Green Bean Salad became a staple in our household. I would make it for family gatherings, picnics, and potlucks, and it quickly became a favorite among our friends and neighbors. Over the years, I began to experiment with the recipe, adding new ingredients and tweaking the dressing to suit my taste.
One summer, while visiting my aunt in the city, I shared my recipe for Green Bean Salad with her. She was so impressed by the dish that she insisted I enter it into a local cooking competition. Reluctantly, I agreed, and to my surprise, my salad won first place! The judges raved about the freshness of the ingredients and the boldness of the flavors, and I was flooded with requests for the recipe.
As word spread about my Green Bean Salad, I began to receive invitations to cater events and teach cooking classes. I even had the opportunity to appear on a local television show, where I shared my recipe with a wider audience. It was a dream come true for me, to see my humble salad become a sensation in the culinary world.
Over the years, I have continued to make Green Bean Salad for my family and friends, passing down the recipe to my children and grandchildren. I have also learned new variations of the dish from other cooks and chefs, incorporating different ingredients and techniques to keep the recipe fresh and exciting.
But no matter how many versions of Green Bean Salad I try, the original recipe will always hold a special place in my heart. It was the dish that sparked my love for cooking and opened up a world of possibilities in the kitchen. And for that, I will always be grateful.