One more recipe for green beans and that’s it for me for the year! Don’t remember where this came from, but we like it as a cold salad. Keeps well in the refrigerator.
1/2 cup sesame seeds, toasted, divided 1/4 cup soy sauce 2 tablespoons granulated sugar Salt 1 pound green beans, trimmed 2 tablespoons rice vinegar 2 tablespoons finely chopped scallions 2 teaspoon minced fresh ginger
In the bowl of a food processor, grind 1/4 cup sesame seeds to a fine powder. Add remaining sesame seeds, soy sauce and sugar; process into a paste. Set aside.
Bring a large saucepan of salted water to a boil. Add beans; cook until crisp-tender, about 4 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water; let chill. Drain and dry beans.
In a serving bowl, whisk vinegar, scallions, and ginger with reserved sesame paste. Add beans and toss. Serve warm or cold.