Reviewed: Sep. 26, 2011

I didn't have canola oil on hand so I used safflower oil instead. Everything else stayed the same. It was delicious. I make this recipe often. Yum!

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Reviewer:

1REFine

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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 5, 2011

Delicious! I would suggest cooking the beans a little less, maybe 6/7 min. I used Tamari soy sauce and rice wine vinegar. I think next time I might try adding some ginger (or pickled ginger) to the recipe, but it is perfect on it's own.

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Reviewer:

SMARTYMADDYPANTS

Reviewed: Jul. 29, 2011

So so good! I used rice vinegar instead of cider, and peanut oil instead of canola to give it a more Asian taste. I also added about a teaspoon of Sriracha because my boyfriend and I like things spicy. I will make this over and over, thank you so much for the recipe!

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Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: May 16, 2011

Fabulous side dish! I used olive oil vs. canola and rice wine vinegar vs. cider vinegar. I also added a bit of minced garlic. Very tasty and such a great way to spruce up green beans. This was so good my husband and I couldn't stop eating it! This recipe is a definite keeper!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Feb. 7, 2011

I read through some of the comments before making this and decided to add some garlic to the sauce. After boiling for a few minutes I decided to saute the beans in the sauce for a few minutes to soak up more of the sauce and I served it hot. I thought it turned out pretty good and would probably make this again.

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Reviewer:

gapey

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Sultan, Washington, USA

Reviewed: Jan. 18, 2011

This is a lovely room temp salad. I use rice vinegar instead of cider vinegar in the dressing, but othewise follow the recipe to a T. For me, the flavors are perfectly balanced. The success of the recipe depends on using the freshest most tender young beans available. I steam them just until tender, then cold rinse to stop cooking. Drain well before adding the dressing. Best made several hours ahead to allow beans to marinate.

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Reviewer:

MARYLAUREN

Reviewed: Jan. 1, 2011

Didn't have apple cider vinegar so just used white vinegar. Also didn't have sesame seeds so skipped that. The flavor of this was delicate and not too strong. The kids really liked it, as did the adults. I'll make this again.

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Reviewer:

JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Dec. 31, 2010

Absolutely delicious! I made these as a side dish to go alongside terriaki burgers. Will definitely be making this again! My only substitute.....truvia for the sugar.

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