Ginger Sesame Green Beans

We celebrated Labor Day in Connecticut with Paul's brother and sister-in-law with lots of amazing vegetarian food. We left salty breezes behind and arrived back to the hot, humid jungly hills of Pittsburgh last night to a barren fridge yielding a dinner of either hotdogs or green beans. We opted to continue the vegetarian theme of the weekend, and whipped up a batch of these Ginger Sesame Green Beans we have been loving all summer. Spicy, tangy and gingery, these green beans are addictive! Check out our summer bounty round-up for other ideas for summer vegetables.

Print Friendly and PDF

Yield: serves 6-8


  • 2 pounds green beans, trimmed
  • 5 tablespoons rice vinegar
  • 1/4 cup canola oil
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon honey
  • 3 garlic cloves
  • 1 tablespoon ginger, grated
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne
  • sesame seeds for garnish (optional)
  • cilantro for garnish (optional)


  1. Steam green beans until just cooked through.
  2. Puree the vinegar, oil, sesame oil, honey, garlic, ginger, salt and cayenne until smooth, taste and adjust seasonings.
  3. Pour the dressing over the cooked green beans and serve hot or at room temperature.