Asian-Style Green Bean Summer Salad
Full of umami, this chilled green bean salad is both sour and sweet. Even better, it's fast and easy to put together. It's sure to become a staple in your summer recipe repertoire.
Ingredients
- 1 lb Fresh Green Beans
- 1 14 oz Can Mandarin Oranges in syrup
- 1/2 Cup Slivered Almonds (chopped is fine)
- 1/2 Cup Dang Foods Lightly Salted Coconut Chips
Asian-Style Vinaigrette
- 1/4 Cup Olive Oil
- 2 TBS Rice Vinegar can also use white wine vinegar or apple cider vinegar. If using plain white vinegar, only use 1 TBS.
- 1/4 Cup Mandarin Orange Syrup
- 1 TBS Soy Sauce can add more to taste
- 1 tsp Sesame Oil
- 1 tsp Fresh Ginger grated
- Salt & Pepper to taste
Instructions
Blanch the Green Beans
- Prepare a large mixing bowl with half ice, and half cold water.
- Slice off the tips of each green bean, and throw into a pot of salted, boiling water. Let cook for 4-5 minutes.
- Immediately drain the water from the green beans, and drop them into your bowl of ice water. Keeping the beans in the ice water, set aside.
Toast the Almonds
- Preheat your oven to 350 degrees F. Lightly spray a baking sheet with cooking oil, sprinkle almonds over pan, and spray the almonds as well. Bake for 7-10 minutes, shaking the pan at the halfway mark to turn the almonds. They should be golden brown, if you notice them starting to smell, or turning dark, take them out of the oven immediately.
Prepare the Vinaigrette
- Whisk all vinaigrette ingredients together in a glass measuring cup, or a small bowl. The ingredients will separate as they sit, so be sure to stir it before using.
Put your Salad Together
- Drain all the ice water from the bowl of green beans. Toss the beans with half the vinaigrette.
- Put the green beans in a serving dish, layering the beans, toppings, and vinaigrette one by one. Example: layer of beans, layer of oranges, layer of coconut and almond, pour vinaigrette.
- Serve immediately.