A Cut Above: Chef Jonathan’s Oriental Green Bean Salad

YUMA, Ariz. (KYMA, KECY) - You can pair this recipe with any protein of your choice in our segment we paired it with grilled chicken thigh skewers with Albertsons signature peanut lemongrass sauce. 

Ingredients

• 1 pound fresh green beans, trimmed

• 2-3 cloves garlic, minced

• 2 tablespoons chili oil

• 1 small red onion, julienned

• 1/2 cup fresh cilantro, chopped

- 1/2 cup cashews, chopped

• 2 tablespoons soy amino (or soy sauce)

• 1 tablespoon sesame oil

• Salt and pepper to taste

• Optional: Squeeze of lime juice for added freshness

Instructions

1. Blanch the Green Beans:

   Bring a large pot of salted water to a boil. Add the green beans and blanch for about 3-4 minutes until bright green and tender-crisp.

Immediately transfer the beans to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.

2. Prepare the Dressing:

   a small bowl, combine the minced garlic, chili oil, soy amino, and sesame oil. Mix well.

3. Combine the Ingredients:

   In a large bowl, add the blanched green beans, julienned red onion, chopped cilantro, and chopped cashews.

   Pour the dressing over the salad and toss gently to combine. Season with salt and pepper to taste.

4. Chill the Salad:

   Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld.

5. Serve:

Before serving, give the salad a quick toss and adjust the seasoning if needed. If desired, add a squeeze of lime juice for an extra burst of flavor.

And remember, you can always refrigerate this oriental green bean salad, letting it marinate only intensifies the flavor.