Ginger Peanut Green Bean Salad Recipes

GREEN BEANS WITH PEANUT-GINGER DRESSING

Steps:

• In 3-quart saucepan, heat 6 cups water to boiling over high heat. Add beans to boiling water. Cook 4 to 6 minutes or until crisp-tender; drain. Rinse with cold water; drain. Cover; refrigerate while making dip.
• In medium bowl, beat remaining ingredients except peanuts with wire whisk until smooth. Cover; refrigerate at least 30 minutes to blend flavors. Stir before serving. Garnish with peanuts. Serve beans with dip.

GREEN BEANS WITH GINGER AND GARLIC

Steps:

• Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
• When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.

GREEN BEAN AND TOMATO SALAD

Steps:

• Trim ends of beans and leave them whole.
• Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
• Cut away the core of each tomato, and cut it into wedges.
• In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

GINGER GREEN BEANS

Steps:

• In a 6-qt. stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until crisp-tender and bright green. Quickly remove and immediately drop into ice water. Drain and pat dry. , In a blender or food processor, combine the remaining ingredients; process until well blended. Pour dressing mixture over beans; toss to coat. Refrigerate until serving.

SPICY GREEN BEANS WITH PEANUTS

Steps:

• Saute 1 pound trimmed, halved green beans in peanut oil over high heat until browned, 5 to 6 minutes; remove. Add 1 tablespoon peanut oil, 2 minced garlic cloves, 2 teaspoons grated ginger, 6 dried chiles de arbol and 1/4 cup chopped peanuts; cook 30 seconds. Add the green beans, 3 chopped scallions and 1 teaspoon each sugar and Asian chili-garlic sauce; toss to coat. Season with salt and pepper.