This simple yet tasty recipe is a great way to dress up humble green beans. And, it’s perfect for summer entertaining because the recipe can easily be doubled and made ahead of time.

The original recipe calls for cooking the green beans in boiling water for 8-10 minutes but I think that is WAY too long so I changed the cooking time to 4-5 minutes*. Have a bowl of ice water ready to put the cooked and drained beans into (this stops the cooking process). For the dressing, I use regular soy sauce and reduce the salt a bit. Make sure to toss the green beans a few times in the dressing so they’re evenly coated. Enjoy!

Sesame Green Bean Salad
-recipe from Taste of Home Magazine

Makes 5 Servings.

1 pound fresh green beans, trimmed
1 tablespoon reduced-sodium soy sauce
2 teaspoons canola oil
1 teaspoon sugar
1 teaspoon cider vinegar
1 teaspoon sesame oil
1/4 teaspoon salt
2 teaspoons sesame seeds, toasted

Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 4-5 minutes* or until crisp-tender. Drain and rinse in cold water; pat dry. Place in a serving bowl.

In a small bowl, whisk the soy sauce, canola oil, sugar, vinegar, sesame oil and salt. Pour over beans and toss to coat. Sprinkle with sesame seeds; toss again. Serve at room temperature. Yield: 5 servings.

Tags: canola oil, cider vinegar, green beans, sesame oil, sesame seeds, soy sauce, sugar