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French Beans With Miso Vinaigrette

Time 20 minutes
Yields Serves 12
French Beans With Miso Vinaigrette
(Evan Sung / For The Times)
1

Bring a large pot of water to a boil. Add 3 tablespoons salt, return to a boil, then add the French beans. Boil until just tender, about 5 minutes. Drain well, rinse under cold water until cool, then drain again.

2

While the beans cook, whisk the miso, vinegar, oil, honey and a pinch of salt in a large bowl until smooth. Add the beans and half the jalapeño and fold until evenly coated.

3

Transfer to a serving platter and garnish with the remaining jalapeño and sesame seeds.


Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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