Sweet Tart Asian Style Bean Salad Recipes

ASIAN SALAD RECIPE

Steps:

• Combine all the sesame dressing ingredients in a small jar and shake it well.
• Add the Asian salad ingredients to a medium-sized bowl.
• Pour the dressing over the top and toss to coat.

BEAN SPROUT SALAD

Steps:

• [Optional] Remove the brown part and stringy root part. I recommend doing this extra step when you eat raw bean sprouts or when they are seasoned with light flavor sauce. You can taste the clean bean sprouts.
• Rinse the bean sprouts under cold water and drain well.
• Bring a large pot of water to a boil. Once boiling, add bean sprouts to cook for 1 to 1.5 minutes.
• Drain into a colander and set aside for 5 minutes as you don't want to dilute the sauce with remaining water.
• Meanwhile, cut the green onion/scallion into small pieces. Grind the sesame seeds in a mortar and pestle. Grate the garlic, or use a garlic press to crush the garlic.
• In a medium bowl, combine all the ingredients for the seasonings and mix well. It might look little but it's more than enough.
• Add the bean sprout and green onion/scallion in the bowl and combine all together. Serve chilled or at room temperature.

ASIAN-STYLE THREE BEAN SALAD

Steps:

• Put the green beans and frozen edamame into a steamer basket and steam for 4 minutes. Drain well, then transfer to a large bowl and refrigerate for at least 15 minutes.
• In a small bowl, whisk together oil, vinegar, apricot preserves, sugar, and ginger.
• Add the black beans and scallions to the green bean mixture and drizzle with dressing; toss to coat and season with salt.
• Serve at room temperature or chilled.

THAI-STYLE BLACK BEAN SALAD

Steps:

• Cook corn according to package directions. Transfer to a small bowl; add the beans, onion, celery, red pepper, cilantro and jalapeno., In a small bowl, whisk the oil, vinegar, lime juice, garlic, ginger and salt. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour.

GRANDMA'S SWEET AND TANGY BEAN SALAD

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

ASIAN-STYLE 3 BEAN SALAD

Steps:

• Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
• In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.

SWEET TART ASIAN STYLE BEAN SALAD

Steps:

• Put the green beans and frozen edamame in a steamer basket over several inches of boiling water and steam them for 4-6 minutes. Drain well, then transfer to a large bowl and put them in the refrigerator to cool for 15 minutes or longer.
• In a small bowl, whisk together the oil, soy sauce, vinegar, chili garlic sauce, apricot preserves, and ginger.
• Add the scallions to the green beans and edamame, drizzle with the dressing, and toss to coat. Season with salt, and serve at room temperature or chilled. This salad will keep in the refrigerator in an airtight container for about 3 days.