Active time: 20 min Start to finish: 20 min
Ingredients
Makes 6 servings
Step 1
煮豆子在6 - 8夸脱壶沸腾salted water, uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain and pat dry.
Step 2
Whisk together oils, vinegar, mustard, salt, and pepper in a large bowl until combined well, then add beans and sesame seeds and toss to coat.
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Reviews (34)
Back to TopMy family didn't like this. It didn't have much flavor and wasn't very interesting.
otwila9476
Missoula
8/23/2020
I really wanted to like this but we were very disappointed.
Anonymous
NC
1/8/2017
I had high hopes for this but was disappointed. Following others' suggestions, I cut the dressing in half and used rice vinegar but other than that followed the recipe. I could not taste any particular flavor on the beans at all, even after "marinating" for a day or more. I like the idea of Dijon with the beans so I guess I'll experiment and come up with my own dressing or sauce for them.
blondoverblue
Sacramento, CA
9/27/2016
Great recipe. Sauted the par-boiled beans in bit of olive oil right before serving and then tossed in the dressing. Used some black sesame seeds. Did follow others suggestion of using rice wine vinegar.
cards4us
San Diego, CA
8/24/2015
一个网卡e recipe; "fusion" cuisine, for sure (olive oil and Dijon mustard combined with sesame oil and sesame seeds). Following other cooks' recommendations, I used rice wine vinegar and soy sauce in addition to salt and pepper. Very easy to prepare and tasty, but a bit of a mixed breed. You could halve the dressing, because very little sticks to the green beans; most of it ends up at the bottom of the bowl.
Anonymous
Naples, FL
12/18/2014
These are fabulous! Easy, delicious, good enough for company, great at any temperature, this recipe ticks all the boxes. I took the advice of another reviewer and used partly rice wine vinegar. I'm just itching for an invitation to a pot luck so I can bring these beans!
masala99
Amherst, NE
10/17/2014
Excellent! Used rice wine vinegar but followed the rest of the recipe exactly. I served these room temp and they were enjoyed by all. A great do- ahead dish with great results. The chilled leftovers are terrific as well.
Anonymous
Lakes Region NH
3/5/2012
Great flavor and easy do-ahead dish!
Anonymous
Durham, NC
1/29/2012
So good! I cut the recipe in half because there were only three of us for dinner and the result was just great. A keeper!
Anonymous
Fairfield CT
12/5/2010
This is my "gold standard" for green beans. I've often made these for company and they always disappear. However, the beans must be fresh. Frozen don't turn out very well. Make sure to toast the sesame seeds for the best flavor.
sgmauch
Lisboa, Portugal
1/15/2009
Maybe I was expecting something different.... it turned out to be "okay." The color made me think miso and instead I got mustard.
disorientasian
7/15/2008
Made as per recipe. Our whole family really liked these [ my husband loved them my twelve year old daughter says they are amazing ]. May need more salt to your taste.
maelstrom
Spokane, WA
8/5/2007
I used rice wine as well and would make again, didn't have the seeds which I think would have been nice.
Anonymous
CT
7/15/2007
Another great way to prepare green beans! In my house green beans are like chicken....always showing up on the menu. So, I am constantly on the lookout for new and different ways to prepare them ~ this is a perfect accompaniment dish.
TheHungryChick
Seattle, WA
11/2/2006
I just made this for company. It was a hit! Used champagne vinegar instead. The sesame flavor and dijon were a nice and unique pairing. Everyone had thirds!
Anonymous
Alhambra, CA
9/3/2006
