2 shades of green: string + soy (beans)

On a rainy new york morning, this dish was a feast for the eyes as well as the appetite. Although the pieces are small, this dish is big on nutrients. Green beans are rich in the mineral silicon, which strengthens bones; edamame are high in protein and many vitamins. Eating densely nutritious food in the morning gives your body the whole day to metabolize it.


serves 4


½ pound green (aka string) beans

½ pound frozen edamame in their shells (note: you can also use shelled edamame)

1 Tablespoon unrefined sesame oil

about ¾ teaspoon sea salt + two large pinches for boiling water

1 Tablespoon black sesame seeds


Wash the green beans well by immersing them in water.Trim the ends and chop them into small pieces, about a half-inch long.


Fill a medium-sized pot with water; add two large pinches of sea salt, cover and bring to a roiling boil. Remove the cover of the pot and drop the green bean pieces into the water. When they turn a brighter shade of green and float to the surface of the water, they are done (this should take about 1-2 minutes). Use a mesh skimmer to take them out of the water.


Rinse the edamame. Place them in a steamer basket. Bring about 1 inch of water in your steamer pot to a boil. Place the steamer basket of edamame into the steamer pot and allow to steam for about 3-4 minutes. Remove and let edamame cool.


Carefully take the beans out of the pods and set aside.


In a stainless steel skillet, dry roast the black sesame seeds: gently heat the skillet on a medium-low flame; add the seeds and use cooking chopsticks to brown each sesame seed on both sides. Assemble the salad: Layer the green beans and the edamame, placing small amounts of one on top of the other. Disperse ¾ teaspoon of sea salt and drizzle the sesame oil on top. Mix well.  Sprinkle the sesame seeds on top and serve.

©Nancy Wolfson-Moche 2013