Asian Bean Salad
1 tablespoons white-wine vinegar
2 tablespoons rice vinegar
2 teaspoons soy sauce
2 teaspoon hoisin sauce
1 garlic clove, minced
1-inch piece fresh ginger root, peeled and minced (about 1 tablespoon)
2 teaspoons Asian sesame oil
1 teaspoon olive, grape seed or other light tasting oil
optional pinch of red pepper flakes to taste
2 tablespoons sesame seeds
2 pounds green/purple/yellow beans, trimmed
1 red pepper diced
2 scallions, chopped fine (about 2 tablespoons)
In a small bowl, whisk together vinegars, soy sauce, hoisin, garlic, ginger root, and sesame oil. Add remaining oil in a stream, whisking, and whisk until emulsified. Season dressing with salt, pepper, and chili flakes.
In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl.
In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes. Transfer beans to a colander and rinse under cold water. Drain beans well.
* Note-I've made this with raw beans as well.
In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well.