As often happens, I find out late in the evening that Nate has been assigned a dish to pass at the weekly work potluck. Usually these things are not decided until rather late in his shift, at which point all groceries are closed. He got assigned 'salad' this time around, and for some reason I recalled a green bean salad with sesame seeds on it that I have had at some point long ago. After some searching on Allrecipes.com. I found a few sesame green bean salad dishes that could be combined to make what I was looking for, and took only 20 minutes to make.
Sesame Green Bean Salad
1 lb fresh green bean, washed and trimmed
1 T soy sauce (I used reduced sodium variety)
2 T olive oil
1 tsp cider vinegar
1 tsp lemon juice
1 clove garlic, minced
1/2 tsp red pepper flakes
pinch black pepper
2 T white sesame seeds
Fill a large pot halfway with water, and bring to a boil. Whilst waiting for the water to boil, and to avoid the watched pot syndrome, make the dressing. Whisk together all other ingredients except the sesame seeds in a small bowl. Place the green beans in the boiling water and blanch for about 3-4 minutes.
Meanwhile, heat a small pan on medium heat. Place the sesame seeds in the pan, and shaking every minute or so, toast seeds until nutty brown.
Remove green beans from heat, and drain. Wash with cold water to stop cooking process, and to chill slightly.
Place green beans in large serving bowl, or Tupperware bowl (if sending off to work), and drizzle with dressing. Toss until coated. Sprinkle with 1/2 of sesame seeds, toss. Sprinkle with remaining seeds, toss again. Chill in refrigerator until serving time. Toss again right before serving, or if using Tupperware, shake with top on (and sealed!) to coat again with dressing.
Votes on this from the Men-in-Tan were positive. Even with this dish containing all veggies and no mayo. I liked it, and the leftovers kept well for my lunch the next day. The dressing does make quite a bit, and I would venture to guess I could use the same amount of dressing with twice as many green beans, and half as many sesame seeds.