Ice-Chilled & Crispy — The Perfect Summer Appetizer
On hot summer days, serve up a bowl of ice-chilled winged bean salad with garlicky soy sauce and rice vinegar — the best way to savor the bean’s original flavor. Simple, healthy, and delicious.
🥬 Ingredients
- Winged beans: 250g
- Garlic: 3–4 cloves (minced)
- Soy sauce: 1 tbsp
- Rice vinegar: 1 tsp
- Sesame oil: 1 tsp
- Sugar: 1/2 tsp
- Ice water: as needed
👨🍳 Instructions
- Prep Beans: Rinse, trim ends, cut diagonally or into diamond shapes.
- Blanch: Boil water with a pinch of salt and oil, blanch winged beans 3–5 minutes until fully cooked.
- Ice Bath: Immediately transfer to ice water (this is the key to keeping them crisp and tender).
- Drain & Dress: Drain well, add minced garlic, soy sauce, rice vinegar, sesame oil, and sugar — toss to combine.
- Chill to Serve: Refrigerate 15 minutes for flavors to meld, then enjoy!
💡 Variations
- Japanese-style: soy sauce + mirin + white sesame + bonito flakes
- Thai-style: fish sauce + lemon juice + chili + crushed peanuts
- Sesame Paste: sesame paste + soy sauce + vinegar + sugar — richer, creamier dressing
⚠️ Important Reminder
Winged beans should NEVER be eaten raw! They contain trace saponins and protease inhibitors — always blanch (100°C for 3–5+ minutes) or thoroughly cook before eating.
📌 More winged bean recipes: Winged Bean Recipe Collection