Sesame Seeds — Page 4

When summer hits, it always seems to bring an excess of summer vegetables for us to deal with. This flavorful roasted green bean salad uses Asian flavors to create a unique and delicious side salad to help you use up some of those fresh garden green beans and cherry tomatoes before they go bad.

This is the first year B.O.B. Bob and I decided a garden was just not worth the effort or hassle. Yes, we’re lazy. No, seriously, after looking into the amount of money spent on water and plants and then comparing that to the number of vegetables the squirrels, deer, and rabbits actually don’t destroy before we can eat them, we decided it just wasn’t worth our time and money.

So, instead of going out to our backfield and getting bit by what seems like a million mosquitos, I get to wander through our local farmer’s market each week in search of what’s in season. I have to admit, I’m totally loving it. Now, if I could just learn not to buy everything I see. When I overbuy, though, salads like this happen. I guess going “veggie shopping spree crazy” isn’t so bad after all.

Ingredients:

1/2 Pound Fresh Green Beans (Approximately 3 Cups)
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 to 2 Teaspoons Sriracha
1/4 Teaspoon Finely Ground Black Pepper
1 Cup Cherry Tomatoes, Halved (Approximately 20)
6 Scallions, Chopped (Dark & Light Green Parts Only)
2 Teaspoons Sesame Seeds

Directions:

Preheat oven to 450 degrees.
Snap the stem end off of each green bean. Rinse the green beans under cold water and drain well.
Place the green beans on a baking sheet, drizzle them with olive oil, and then use your hands to coat the green beans evenly with the olive oil.
Bake for 15 minutes or until lightly roasted.
In a large mixing bowl, whisk together the honey, soy sauce, sriracha, and black pepper.
Add the roasted green beans, tomatoes, scallions, and sesame seeds to the mixing bowl. Stir well to combine.

Suggestions:

I used early summer green beans in this recipe. They are much smaller than average green beans. You may need to adjust the roasting time if you are using larger green beans.
If you microwave the honey for a few seconds it will make it much easier to work with.
I use low-sodium soy sauce in most of my recipes. It gives you the lovely soy flavor without all of the sodium.
Use as much or as little sriracha in this recipe as you choose. It all depends on how spicy you like things.

Improvements:

Serve topped with chopped avocado.
Replace the green beans with asparagus.
Sprinkle a few finely chopped peanuts on top of the salad.
Serve this green bean salad with these Simple Oven-Baked Sheet Pan Pork Tenderloins.

Yum

Roasted Asian Green Bean Salad with Tomatoes

Ingredients:

1/2 Pound Fresh Green Beans (Approximately 3 Cups)
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 to 2 Teaspoons Sriracha
1/4 Teaspoon Finely Ground Black Pepper
1 Cup Cherry Tomatoes, Halved (Approximately 20)
6 Scallions, Chopped (Dark & Light Green Parts Only)
2 Teaspoons Sesame Seeds

Directions:

Preheat oven to 450 degrees.
Snap the stem end off of each green bean. Rinse the green beans under cold water and drain well.
Place the green beans on a baking sheet, drizzle them with olive oil, and then use your hands to coat the green beans evenly with the olive oil.
Bake for 15 minutes or until lightly roasted.
In a large mixing bowl, whisk together the honey, soy sauce, sriracha, and black pepper.
Add the roasted green beans, tomatoes, scallions, and sesame seeds to the mixing bowl. Stir well to combine.

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