After doing the heavy cooking of the gnocchi, I've been a little bit more on the easy front the last couple of days. Here you have one of my other tricks for bringing my lunch all week: if you don't prep all of your lunches over the weekend, make extra of a side you're having at dinner and eat it as a part of your lunch a few days later.
Asian Green Bean Salad
Serves: 1 Time: 15 minutes! Difficulty: So easy
- 1 c. cleaned green beans or haricots verts
- 5-6 cherry tomatoes, halved
- 1/4 small onion, sliced
- 1 T. soy sauce
- 1 tsp. Mirin
- 1 tsp. rice wine vinegar
- 1 tsp. Sriracha or other hot sauce
- 1 T. sesame seeds for garnish
Whisk together the soy, Mirin, vinegar, and hot sauce in a bowl.
Bring a small pot of water to a boil. Salt the water and add the beans. Cook for 2-3 minutes, then transfer them immediately to a bowl of ice water. This is known as "shocking" the beans so that the cooking process stops and they retain their vibrant color.
Add the beans to the dressing. Toss to coat. Add in the tomatoes and onions, and garnish with the sesame seeds.