Recipe courtesy of Curtis Aikens

Soybean Salad with Vinaigrette

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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1 pound frozen soybeans (or frozen lima beans or string beans), about 2 cups


1 tablespoon soy sauce

2 tablespoons vinegar

2 teaspoons mirin

1/2 teaspoon grated ginger

1 scallion, sliced thinly on bias

1/4 cup canola oil

Sesame oil for garnish


  1. In a large pot of boiling salted water cook beans for about 5 minutes (or according to package instructions). Refresh in cold water and pat dry. Transfer to a serving bowl.
  2. In a bowl combine soy sauce, vinegar, mirin, ginger and scallions. Pour dressing over soybeans and stir to coat. Drizzle with sesame oil and serve