Tuesday, July 6, 2010


It is “stinky” hot here. Instead of green grass and flower smells, it is so hot and humid that the air smells of pavement, asphalt, cars, dust and other unpleasant things. Only right at the beach is the sweet, fresh, clean, water fragrance of the lake able to penetrate the “stinky” heat. Flavorful salads seem to fit the bill when you are too hot to eat but hungry anyway.

Quick, easy, cold and extremely flavorful.  Perfect for a hot day.  Enjoy!

Char served this salad at our Yoga potluck a couple of years ago, this was one of the most requested recipes of all the wonderful “bring a dish” foods that we had. Right now the green beans are just being displayed at the Farmer’s Market. They are young and tender; just perfect for this salad. The salad is quick and easy, my favorite words, and very tasty.

1 lb. green beans, trim off stem end
2 T lightly toasted sesame seeds
1 T ginger, finely minced
1 t garlic, finely minced, 1 large clove
1 T salad oil
1 T rice wine vinegar
1 t Oriental sesame oil
1 to 2 t soy sauce or to taste
¼ t sugar
1/8 teaspoon freshly ground black, or to taste


Toast the sesame seeds in fry pan. Steam the beans over boiling water for 4 to 5 minutes or blanch them in boiling water for 2 to 3 minutes. The beans should be crunchy but not hard. Cool them immediately with cold water and ice to stop the cooking. Transfer them to a serving bowl. In a small bowl, combine all the dressing ingredients. Pour the dressing over the beans, and toss to coat them well. Chill the beans until serving time. Just before serving the beans, stir in the sesame seeds.

Toast sesame seeds.

Mince garlic and grate ginger.  There is no need to peel the ginger if you grate it on a microplain.

Put all the dressing ingredients in a small bowl.

Whisk to combine.

Wash the green beans.  Take off the stem end.  Grandma taught me to cut off each end but a few years ago I learned the blossom end no longer needed to come off.  I find as I grown older being flexible becomes more and more important.  Be open to new ideas and keep your body flexible with gentle Yoga.

I steam the green beans for 5 minutes.

Remove the beans to a colander.

Use ice and cold water to stop the cooking.

Put salad dressing over drained, cold beans.  Refrigerate.

Salad ready for the sesame seeds, added just before serving.

Add sesame seeds.

Toss to coat beans.

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