Crisp Green Bean Salad - cooking recipe

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

Preparation

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.