Crisp, bright green beans are what we’re munching on all summer long. This is the ultimate make ahead side that can be brought just about anywhere: the cubicle, the beach, or the park. Yum City: Population, You.
Ginger Cold Bean Salad
Prep Time
Cook Time
Total
Servings
Ingredients
- 1 Tbsp. soy sauce
- 1 Tbsp. fresh ginger, roughly chopped
- 1 Tbsp. dijon mustard
- 1 Tbsp. agave
- 1 tsp. salt
- 1 lemon, juiced
- 2 Tbsp. olive oil
- 2 cups green beans, green and yellow variety if available, blanched
- 1 cup snap peas, blanched
- ½ small red onion, thinly sliced into 1
Let's go
- In a food processor, mix together the first 5 ingredients until it forms a dressing.
- In a small saucepan of boiling water, cook the green beans for 7 minutes. Remove and drain, running cold water over them in order stop the cooking.
- In another small saucepan of boiling water, cook the snap peas for 3 minutes. Remove and drain, running cold water over them in order stop the cooking.
- Mix together in a bowl with the onions and the dressing. Serve cold or at room temperature.