1 clove garlic, minced

1 shallot, minced

2 tablespoons sherry vinegar

2 tablespoons soy sauce

1 tablespoon lemon juice

½ teaspoon chile paste

1 tablespoon sesame oil

1 tablespoon peanut oil

Coarse salt and freshly cracked black pepper


1 pound Asian long beans, ends trimmed, beans cut in half crosswise

Coarse salt

2 tablespoons 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.

See more: Beans, Vegetarian, Dinner, Quick and Easy, Salad

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