This chilled summer bean salad is a fresh take on Gomae, a Japanese-style spinach salad that’s dressed with a light sesame dressing. Our take replaces the spinach with summer runner beans and tosses the dressing with our Arame and Ginger Sauerkraut. It’s a perfect side to your next Japanese-inspired dinner or grill-out with friends.
2 c. wildbrine Arame and Ginger Sauerkraut
2 pounds mixed summer beans (green, Romano, yellow, French)
6 Tbsp toasted white sesame seeds
1 Tbsp white sugar
2 Tbsp low sodium gluten free soy sauce
Salt and pepper to taste
Wash and trim all beans. Bring a pot of water to a boil. Season boiling water with salt. Ready an ice bath before cooking beans. Add beans to boiling water and cook for about 2 minutes depending on size. You do not want to cook beans too long. They should still be al dente. Strain cooked beans and immediately add them to the water bath. Cool completely and then remove from the ice bath. Pat dry and reserve.
Place toasted sesame seeds into a mortar and firmly stir with a pestle. A spice grinder may be used, but best with mortar and pestle. If using a grinder, do not over grind. You just want to break up the seeds a little bit. You are not making a paste. Add the sugar and continue to stir to combine. Add the soy and stir with a spoon to combine well. It should resemble a paste at this point. Set aside.
Cut the cold, cooked beans into 1 ½ / 2-inch pieces. Place them into a large mixing bowl. Dress with sesame paste. Add the Wildbrine Arame Ginger Sauerkraut and combine well. Taste and adjust seasoning with brine from the jar if desired. Add salt and pepper to taste.