Wednesday, February 15, 2017

Green Bean Salad

This is a light and healthy side dish; 
a great accompaniment to any meal.
I created this recipe using Gainey Vineyard's 
brightened it up with lemon zest and basil. Yum!

Green Bean Salad

1 to 1 ½ lbs. fresh green beans (I like to cut the ends off…and give them to my chickens)
12-15 grape tomatoes, sliced in half
¼ c. low-sodium soy sauce
¼ c. Gainey Vineyard Pear Balsamic Vinegar
1 1/2 Tbsp. sesame seed oil
2 tsp. brown sugar
1 tsp. ground ginger
1 tsp. garlic powder
1 tsp. onion powder
4-5 fresh basil leaves, chopped (chiffonade)
Juice of ½ lemon
Zest of 1 whole lemon
1-2 tsp. salt

Fill a medium sauce pot with about 4-5 c. of water and salt. Place on stove top and heat to boiling.

Meanwhile, prepare a large bowl with ice and water. Set aside.

In small bowl, whisk together soy sauce, balsamic vinegar, lemon juice and sesame seed oil.

Add brown sugar, ground ginger, garlic powder and onion powder. Whisk to combine.

When water begins to boil, pour green beans into water. This will bring the temperature down, but bring water to boiling (turn temperature up slightly, if needed). Once it begins to boil, let green beans remain in the boiling water for about 2-3 minutes. Use a spider/skimmer to stir the green beans around.

After about 3 minutes of boiling and the green beans have achieved a bright green color, remove quickly and place immediately into the ice water.

Pour into a colander to drain, then into a serving bowl.

Add tomatoes to the green beans.

Pour sauce over the top. Sprinkle with lemon zest and basil. Enjoy!


  1. I'll for sure try this great salad. <3

    1. Thanks so much, Rita! My husband really likes it - let me know how it turns out :)