Asian Style Marinated Green Bean Salad

Today I have a great summertime recipe for you! Green bean salad is a great alternative to a hot side dish on a summer day, and so much more fun than a bowl of lettuce! It’s crunchy, tangy and packed full of flavor thanks to a blend of sesame and soy.

I promised this recipe to you a week or so ago, as a follow up to my Miso Marinated Chicken. I hope you haven’t been holding your breath! Things are busy, busy around here! Vacation, moving, oy! The salad was a keeper, though and I’m happy to finally share it with you! I tend to eat a lot of salad this time of year because it’s so refreshing on a hot day, and I loved how this variation broke me out of my spring lettuce mix routine. Don’t get stuck in a salad rut!

Step 1 is to lightly steam the green beans. I love how this photo captured the steam! Cool, right? PS: my little sister called these “bean beans” when she was a wee one, and that is what they will forever be to me. Cute!

Let those onions soften! It mellows them out a bit so they’re not so harsh and crunchy in the finished salad.

A gorgeous, colorful, summertime dish!


  • 1 pound green beans (washed, ends snipped, and halved)
  • 1 ½ cups baby tomatoes (halved)
  • ½ of a small brown onion (sliced as thin as you can manage)

For the dressing:

  • 2 tablespoons Tamari (dark soy sauce)
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon brown sugar
  • Sesame seeds for garnish, if you like


  • Mix together the dressing in a bowl and add in thinly sliced onions. Allow to marinate and soften for about 10-15 minutes as you prepare the rest of the salad
  • Prepare an ice bath in a large bowl with cold water and ice cubes. This will shock the green beans, keeping them from over cooking and retain their vibrant green color.
  • Briefly steam the green beans to your desired level of crunchiness. I chose about 4 minutes. Just long enough to soften the skin a bit but retain some crunch
  • Drain the beans and quickly add to the ice bath to cool them off and stop the cooking
  • After the beans are sufficiently cooled, thoroughly drain them again and toss with in a large bowl with the tomatoes, onions and dressing.
  • The salad tastes best after it has rested in the fridge for a couple hours (stirring occasionally) and even better the second day. The beans really absorb the dressing when they have some time!

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