These green beans are dressed in a soy and sesame sauce that makes a nice change from my usual butter, garlic, and salt method of serving. The Oriental beans are very nice cold or room temperature and would be good for a picnic.
Green Beans trimmed and cut and steamed or cooked and drained
Carrots slivered for color-I used lacto-fermented carrots
Onions cut how you like
Toss with this dressing:
Sesame oil-expeller pressed from un-toasted seeds - about 3 T.
Sesame oil-from toasted seeds-you need about 1 t. of this.
Red wine vinegar-about 1 T.
Garlic cloves, crushed- 2 cloves.
Ginger root grated very finely-about 1 T.
1 T Soy sauce-naturally brewed
1 T Tamari Sauce-naturally brewed (a nice addition but you could use 2 T soy)
3 T toasted sesame seeds-I used the toaster oven but watch them because they brown very quickly. I pulled them out of the oven when they were brown and quickly dumped them onto a dinner plate to stop them toasting on the hot pan.
I topped the beans with the seeds just before serving.