How to make French Bean And Sesame Salad -
French beans, cucumber and celery stalk tossed in tangy salad dressing served with roasted sesame seeds
This recipe is from the book Salads.
Main Ingredients : French beans (फ्रेंच बीन्स), Roasted sesame seeds (भुना हुआ तिल)
Cuisine : American
Course : Salads
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For more recipes related to French Bean And Sesame Salad checkout Classic Gado Gado, Mixed Vegetable Salad With Sesame Seed. You can also find more Salads recipes like Grilled Vegetable Salad With Honey Mustard And Chi Roasted Corn Salsa Palm Hearts Salad Bomras Tomato Salad
French Bean And Sesame Salad Recipe Card
The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world. They brought with them their local ingredients as well as cooking styles with them. Yet amidst all these varieties Chinese and Italian cuisines dominate.
During the 18th and 19th centuries, the Americans developed a number of new foods. What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for French Bean And Sesame Salad Recipe
French beans cut into thin diagonal slivers 250 grams
Roasted sesame seeds 2 tablespoons
Dark green cucumber unpeeled and cubed 1 small
Celery, chopped 1 stalk
Lettuce leaves a few
For dressing
Salad oil 2 tablespoons
Vinegar 2 tablespoons
Mustard paste 1/2 teaspoon
Sugar 1/2 teaspoon
Pickled gherkin, minced 1
Salt to taste
Black pepper powder to taste
Method
Step 1
Put all the ingredients for the dressing into a small glass jar and shake well. Place in a refrigerator till required. Steam the French beans for five minutes and drain.
Step 2
Leave to cool. Mix together the beans, cucumber and celery in a bowl. Just before serving, pour the dressing over the salad.
Step 3
Sprinkle with the sesame seeds and serve on a bed of lettuce.
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