Green Bean and Edamame Salad with Ginger Sesame Vinaigrette

This green bean and edamame salad is a refreshing and flavorful side dish that's perfect for summer. The sesame ginger vinaigrette is light and tangy, and it complements the sweetness of the vegetables perfectly. This salad is also very easy to make, and it can be served immediately or chilled for later.

I first had this salad at a Japanese restaurant, and I was immediately hooked. The combination of green beans, edamame, and sesame ginger vinaigrette was so delicious and refreshing. I knew I had to recreate it at home, so I started experimenting with different ingredients and proportions. After a few tries, I came up with this recipe, which I think is even better than the original. This salad is now a staple in my summer repertoire. It's perfect for potlucks, picnics, and barbecues. It's also a great way to use up leftover green beans and edamame.

Prep time: 15 | Cook time: 5 | Serves: 4

Ingredients

• 1 lb green beans, trimmed
• 1 cup shelled edamame
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 2 tbsp rice vinegar
• 2 tbsp sesame seeds

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the green beans and cook until tender-crisp, about 5 minutes.
3. Add the edamame and cook for an additional 2 minutes.
4. Drain the vegetables and rinse with cold water.
5. In a large bowl, combine the green beans, edamame, red onion, cilantro, and mint.
6. In a small bowl, whisk together the sesame oil, ginger, rice vinegar, and sesame seeds.
7. Pour the dressing over the salad and toss to coat.
8. Serve immediately or chill for later.

Why It Works

• The sesame ginger vinaigrette is the key to this salad. It's made with a combination of sesame oil, ginger, rice vinegar, and sesame seeds. The sesame oil gives the vinaigrette a nutty flavor, while the ginger and rice vinegar add a bit of sweetness and acidity. The sesame seeds add a bit of crunch and texture.
• The green beans and edamame are both cooked until tender-crisp. This means that they're still slightly crunchy, but they're not raw. This gives the salad a nice balance of textures.
• The red onion adds a bit of sharpness to the salad. It's also a good source of vitamins and minerals.
• The cilantro and mint add a bit of freshness to the salad. They also help to balance out the flavors of the other ingredients.
• This salad is very easy to make. It can be assembled in just a few minutes.
• This salad is very versatile. It can be served as a side dish, a main course, or a snack.