Crisp Green Bean Salad

Ingredients

• 1 1/2 pounds fresh green beans, trimmed
• 2 tablespoons red wine vinegar
• 2 tablespoons rice vinegar
• 1 tablespoon ground ginger
• 1 tablespoon toasted sesame seeds
• 2 teaspoons sesame oil
• 1 teaspoon soy sauce
• 1 clove garlic, minced
• 2 tablespoons canola oil
• Salt and ground black pepper to taste
• 1 pint grape tomatoes
• 1 cup shredded carrot

Directions

Bring a large pot of lightly salted water to a boil. Cook green beans in boiling water until crisp-tender, about 4 minutes; drain. Plunge beans into a bowl filled with ice water to cool; drain beans.

Combine red wine vinegar, rice vinegar, ground ginger, sesame seeds, sesame oil, soy sauce, garlic, and sesame seeds in a bowl. Whisk canola oil into the vinegar mixture until thoroughly incorporated; season with salt and black pepper.

Toss green beans, grape tomatoes, and shredded carrot in a large bowl. Drizzle dressing over the green bean mixture; toss to coat.