Green beans are one of my favorite summertime vegetables, and have been since I was a little girl, when I spent countless Sunday mornings with my Grammy snapping green beans and shucking sweet corn on the back porch in preparation for the neighborhood suppers. Paired with the sweetness of balsamic vinegar and the earthiness of sesame oil in this recipe, green beans form the base for a memorable summer side dish.
Balsamic Green Bean Salad
- 2 pounds fresh green beans, ends trimmed or snapped, cut into 2″ pieces
- 1/2 red onion, thinly sliced
- 1/2 cup olive oil
- 1/2 teaspoon sesame oil
- 1 tablespoon lemon juice
- 3 tablespoons balsamic vinegar
- salt and pepper to taste
Fill a large bowl with water and ice; set aside. Heat a large pot of water to boiling and add beans. Cook for 2 minutes. Remove beans with a slotted spoon and drop into ice water to stop the cooking process. Once cool, drain well and lay on paper towels or clean kitchen towels to dry.
In a large bowl, whisk together vinegar and lemon juice. Continue whisking, and slowly drizzle in the olive and sesame oils to form an emulsion. Add beans and onion and toss to coat. Serve immediately.