- 3 tablespoons white-wine vinegar
- 2 tablespoons rice vinegar
- 2 teaspoons soy sauce
- 1 garlic clove, minced
- a 1-inch piece fresh ginger root, peeled and minced (about 1 tablespoon)
- 2 teaspoons Asian sesame oil
- 1/3 cup canola or vegetable oil
- 1 tablespoon sesame seeds
- 2 pounds green beans, trimmed
- 2 scallions, chopped fine (about 2 tablespoons)
- In a small bowl, whisk together vinegars, soy sauce, garlic, ginger root, and sesame oil. Add canola or vegetable oil in a stream, whisking, and whisk until emulsified. Season dressing with salt and pepper.
- In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl.
- In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes. Transfer beans to a colander and rinse under cold water. Drain beans well.
- In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well. Serve salad chilled or at room temperature.