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Directions for: Asian Long Bean Salad



1 clove garlic, minced

1 shallot, minced

2 Tbsp sherry vinegar

2 Tbsp soy sauce

1 Tbsp lemon juice

½ tsp chile paste

1 Tbsp sesame oil

1 Tbsp peanut oil

Coarse salt and freshly cracked black pepper


1 lb(s) Asian long beans, ends trimmed, beans cut in half crosswise

Coarse salt

2 Tbsp sesame seeds, toasted



1. Whisk all the ingredients together in a large bowl.


1. Bring a large pot of salted water to a boil.

2. Add the long beans.

3. Blanch until crisp tender, about 1 minute.

4. Drain and refresh beans in a bowl of ice water.

5. Drain and toss in a large bowl with the vinaigrette and sprinkle with the sesame seeds.

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