Green Bean & Tomato Salad with Ginger-Wasabi Vinaigrette

Carrie’s Experimental Kitchen

Category

Side Dishes

Saw this recipe and it took me back to New Jersey. When we were in New Jersey, Big John always had a big garden and he grew the most delicious tomatoes. When we moved to Missouri I was a little skeptical about the tomatoes, but I can tell you that I have not been disappointed. The tomatoes are delicious and juicy. They have the right amount of acidity. Usually I make a tomato salad with olive oil and lots of basil, but I thought this recipe would be great. This recipe did not disappoint.

Ingredients

    For the Green Bean & Tomato Salad

    • 2 cups fresh green beans or Haricot Verts, steamed al dente
    • 3 cups tomatoes, sliced
    • 4 scallions (white and green sliced into rounds)

    For the Ginger-Wasabi Vinaigrette

    • 2 ½ tbsp. Rice Wine Vinegar
    • 1 tsp. Wasabi paste
    • 1 tsp. Sesame oil
    • ¼ cup Canola oil
    • ½ tsp. fresh ginger, grated
    • ½ tsp. garlic powder
    • ½ tsp. Kosher salt

    Directions

      For the Green Bean & Tomato Salad

      1. Add the green beans, tomatoes and shallots to a large bowl; then add the prepared ginger-wasabi vinaigrette.

      2. Mix well and keep refrigerated until ready to serve.

      For the Ginger-Wasabi Vinaigrette

      1. Whisk all ingredients together in a small bowl. Makes ½ cup.