Sriracha Green Bean Salad

These Green Beans are perfect way to spice up your BBQ feast!

I found this cool green been and feta salad online but didn’t like the idea of feta, so since I was eating it with some Asian-style smoked ribs, thought I would fusion-it up. I like southern food with beans or cold bean salad, but didn’t feel like something super vinegary, so played around a little! We hope you enjoy this Sriracha Green Bean Salad as part of your next #HomeCookedFeast!

Simple concept; even easier execution

The concept is simple. I wanted to lighted up an otherwise fairly rich feast without compromising variety. I was already making it to eat in tandem with kimchi coleslaw, so didn’t want some overpowering vinaigrette so I had planned both to have hints of sesame and rice vinegar. Vinegar goes quite nicely with spicy meat and sometimes feels too heavy for a cream/mayo salad all the time. I also happen to dislike bland food, so to complement the kimchi kick in the coleslaw, I also tossed in some sriracha for a little heat in the beans.

I steamed the green beans and the sweet onion together – until cooked-through but not soft, tossed it in the fridge for 3 hours or so and let it pickle just a little while maintaining the natural crunch of the beans and the nice firmed-up texture in the onion.

Don’t slave away for salad

I’m never a massive proponent for salads, but feasts (especially heavy feasts) need to some lightness and freshness. This is the perfect solution and it barely takes any time or work but, to all of your guests, appears to have taken hours.

Sriracha Green Bean Salad

Simple sriracha green bean pickled salad to add on to any feast at home or in the park!

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Prep Time 15 mins

Fridge Time 2 hrs

Total Time 2 hrs 15 mins

Course Salad, Side Dish

Cuisine American, Asian Fusion, Japanese

Ingredients

  

• 1 cup/large handful green string beans , onion, feta, 1 sriracha, 1 tarragon olive oil, 2 apple cider vin, TBsp garlic, tsp black pepper, 1 sugar, 1tsp salt, 1 Tbsp sugar
• 1 sweet onion thinly sliced
• 1-1½ tsp srircha (to taste)
• 1 tsp tarragon olive oil
• 2 tsp apple cider vinegar
• 1 tbsp chopped garlic finely sliced or diced
• 1 tsp black pepper ground
• 1 tsp sugar white or brown
• 1 tsp salt

Instructions

 

• Steam green beans on stovetop 4-6 minutes total (until beans are cooked through, but still slightly crunchy on the outside.
• In same pot/colander, steam sweet onion 1-2 minutes until soft (not crunchy) but not mushy.
• Remove from heat and drain under cold water.
• In a bowl or container, mix srircha, oil, vinegar, sugar and spices.
  
• Mix dressing over beans and onion and refrigerate for at least a couple hours.
• Serve and enjoy!

Keyword asian bbq, asian fusion, asian fusion ribs, bean salad, bean salad for bbq, green bean, green bean salad, spicy beans, spicy salad, sriracha bean salad, sriracha green beens, sriracha sald dressing

This sriracha green bean salad Everyone is their own worst critic, but I would say this one was super tasty. Garnished with some fresh green onions and sesame seed it was hmmm.. delicious.

Note: I still don’t know if I would have added feta cheese or not, but if you try it, give me a shout.

We want to hear from you!

As I’ve said before, I obviously love southern BBQ, but I’m from Canada and need more tricks! Any family secrets? Any stories?

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Enjoy food; enjoy life. – HCF