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Fresh Green Bean Salad (raw, vegan, gluten-free, nut-free)

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Ummm, green beans.  I am going to have to be very honest here and say that I don’t think I have really eaten many raw green beans since going raw.  It is just one of those veggies that I don’t often think of.  Well, that is up until a few weeks ago.  This year my parent’s garden was blessed with abundance and with all the veggies they reaped, they shared.  :) Yesterday my mom brought over a second bag of green beans.  Of course after much googling about green beans I read mixed signals on whether or not you can eat them raw.  Some said they were poisonous, others attested to eating them raw their whole life, and well… if they are still around to blog about it, then it must be OK.  I stumbled upon this amazing recipe, so with much excitement I whipped out my handy dandy bean splitter and got busy.

I made this recipe and ooh my, it is soooooo good.  And it keeps on getting better the longer it sits.  I can’t wait to taste it tomorrow!

Serving Size : 2 or 4 people
Recipe from: http://makeeverydayraw.blogspot.com


  • 1 pound of Green beans washed and cut
  • 1/4 cup sesame oil
  • 2 Tablespoons of Tamari or Bragg’s Liquid Aminos
  • 1/4 tsp of Chili Flakes
  • 1 tsp of Liquid Sweetener (agave, maple syrup, etc.)
  • 1 tsp of Sesame Seeds


  1. Clean beans! Nobody wants a dirty bean!
  2. Mix all ingredients together in a medium bowl until beans are well coated.
  3. Allow to marinate for a couple of hours.  The longer the better.
  4. Store in fridge in a sealed container.  Not sure how many days it will last, besides I don’t think it will last long enough to find out. :) Enjoy

8 thoughts on “Fresh Green Bean Salad (raw, vegan, gluten-free, nut-free)

  1. Annie says:

    I am so happy to find this recipe…
    I just bought 2# of fresh green beans, intending to make my husband his favorite sausage potatoes & beans skillet (I still cook for him!). Although I like them raw, I just didn’t see myself sitting down to a bowl of raw beans! Now I’ll split them up and give this a try!

    • amie-sue says:

      Wonderful Annie, let me know what you think. Do you have one of those green bean splitters? Sure is a fun little tool!

      • Annie says:

        Well, this has been a total experiment because I ran into a couple things…
        First of all, I wasn’t sure if my sesame oil was still good or not. Even though the expiration date was 2012 it just smelled slightly rancid to me. So, tossed it out. What to do, what to do…I really wanted those beans NOW! So, I improvised and used tahini instead, thinned with a bit of hemp oil. Then, because I don’t have one of those nifty gadgets to split the beans, I tried to cut them lengthwise. It seemed to work fine, but I think they would have been more tender using that tool (I’m going to get one!)
        Anyway, I let them sit for a couple hours like you suggested, and then ate the entire bowl! I thought they were delicious. I’ll be sure to try it with the sesame oil next time just to compare, but I was pretty happy with this. Thank you!

        • amie-sue says:

          Better to be safe than sorry Annie when it comes to possible rancid oils. No sense in risking your health and it possible ruining your dish. I love your substitution though! Great thinking. I love Tahini.
          I do recommend that green bean tool. It only cost me about $4-5, it was fun to use and made the job all that much easier. It would even be good with an oil and seasoning. I love hearing about all your dishes that you are making. Don’t you just love preparing raw foods! Have a great evening Annie. amie sue

  2. Kai says:

    I didn’t have any green beans so I used snow pea pods. Plus, I had to substitute out the sesame oil for olive oil, and I didn’t have any sesame seeds. I think not having anything sesame to this dish kind of messed it up. It wasn’t horrible, but the flavors that I was hoping to have weren’t there. So don’t worry, it’s not your fault! It’s mine. lol.

    Do the green beans get pretty tender in this recipe? Because the pea pods didn’t at all; they were still very crunchy and hard to eat.

    So word to all. Pea pods don’t work in this recipe! I’m surprised that they didn’t.

    • amie-sue says:

      lol well, ah, thank you then Kai :) The green beans did soften some due to how they were processed in the recipe. Maybe next time you can try it as is and see if you like it. Have a blessed day, amie sue

  3. Gina Thomas says:

    Hi Amie-Sue,
    We finally moved to Tucson, and getting back to our raw food. (it was a bit difficult to be on raw diet while we were traveling). I had friends over for lunch today and made your marinated mushroom & broccoli dish with spinach & strawberry salad (had to use mangoes instead of strawberries) and they enjoyed their first raw lunch, and will be sharing your website with them. I made the green beans for dinner, and had to use chili paste instead of chili pepper flakes and added dulse flakes too. It is delicious!
    Thanks for warning me about the monsoon season here, as it’s lightening, thundering, and pouring down right now.
    Blessings to you,

    • amie-sue says:

      Good evening Gina,
      So good to hear from you. I am thankful that you made it to Tucson safely. :) I should be back there this winter. I love the monsoons but they are a mixed blessing, they can cause such destruction. Love to hear that you are testing out some of the recipes. :) If there is anything I can do to help in your transition to Tucson please send me an email (amiesue@nouveauraw.com) When I come back to Tucson, I will surely let you know…we must have tea or something. hehe Nite, amie sue

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