Yields: 1 1/2 Servings

Sesame Green Beans


  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame oil
  • 1/3 cup REGINA White Wine Vinegar
  • 2 tbls. salad oil
  • 1 tablespoon soy sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cans 16 oz. green beans, drained
  • 1 cup red pepper strips
  • 1/2 cup scallions, sliced


In skillet, over medium heat, lightly bown sesame seed in sesame oil; cool completely. In large bowl, whisk together vinegar, oil, soy sauce and pepper flakes; blend in sesame seed mixture. Add beans, pepper strips and scallions, tossing to coat well; cover. Refrigerate 2 to 3 hours, stirring occasionally. Store, refrigerated, up to 4 days.
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