This week, I'm going to feature some great fourth of July-appropriate recipes. Starting here. A green bean salad with what I wish I wasn't about to refer to as "zip." Zip. It's apt; this is tangy, bright, slightly spicy. Forgive me the marketing-speak and try it out.
1 pound green beans, trimmed and chopped
1 clove garlic, minced
about the same amount (as garlic) of fresh ginger, minced
juice of one large lime
2 scallions, chopped
1 tablespoon sesame oil
1 teaspoon agave nectar
salt and red pepper to taste
3 tablespoons chopped fresh cilantro
Boil the green beans until just-done. Meanwhile, place the garlic and ginger in the bottom of a large bowl. When the green beans are done, scoop them with a slotted spoon directly into that bowl. The heat from the beans will subtly cook the garlic and ginger.
After a minute or so, toss with the lime juice, scallions, sesame oil, and agave nectar. Season to taste with salt and pepper, and garnish with cilantro just before serving.
Serve warm or cold.
Serves about 4 as a side salad.
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