This versatile dish goes well in a wide variety of settings, including salads, soup, and pasta.
168 per serving
- 3 tablespoons extra virgin olive oil
- 1 teaspoons toasted sesame oil
- 2 cloves garlic, minced
- 2 teaspoons kosher salt
- 2 pounds green beans, trimmed
- 2 tablespoons toasted sesame seeds
Mix the olive and sesame oil and add the minced garlic and salt. Set aside. Working in batches, cook the green beans in a stockpot of boiling, salted water until just crisp-tender, about 5-7 minutes per batch. Do not cover the pot. Transfer the cooked beans (with a skimmer) to a bowl. Toss the warm beans in olive/garlic/salt mixture.
Just before serving, sprinkle with toasted sesame seeds and serve at room temperature.
These beans are great served at room temperature or mixed into a green salad, pasta, Chinese chicken salad or soup. Recipe created by Parties That Cook® www.PartiesThatCook.com