Spring

Asian Pantry Green Bean Salad

by:
May  9, 2011
Author Notes

Here is the whole story behind this salad ... go the to farmer's market and get a bunch of really great green beans. Root around in the pantry / fridge and pull a bunch of stuff out. Figure out some things that sound good together. Make salad. —aargersi

  • Serves 4, or 2 if you eat a lot of it (i did)
Ingredients
  • 2 cups green beans
  • 1 cup black fungus (I am attaching a photo - that's all it says on the bag, they are dried mushroomy things, chewy texture, good in load of different dishes)
  • 3 tablespoons chopped sushi ginger (gari - I had to look that up)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon black vinegar
  • 2 teaspoons tamari
  • 2 tablespoons minced green onion
  • 2 teaspoons black sesame seeds
In This Recipe
Directions
  1. Rinse and trim your green beans. Bring a pot of heavily salted water to a boil and have a large bowl of ice water at the ready. Blanch the green beans for about 1 minute in the boiling water, then move them to the ice water and toss them around in there until they are completely chilled. Place them on a tea towel to dry.
  2. Cover the fungus with cold water for several minutes until they are soft. Drain them and pat them dry. Roughly chop them.
  3. Whisk the oil, vinegar and tamari in a large bowl. Add the ginger and mix. Toss in the green beans and fungus, then the green onion and black sesame seeds. Chill the whole mixture for about 20 minutes (or overnight - it makes a great lunch too) and serve cold.

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I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect