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Cucumber and Green Beans with Miso and Ginger


1 Painted Serpent cucumber, ends trimmed off
1 pound green beans, trimmed
1½-inch piece ginger, peeled, finely grated
1 serrano or Fresno chile, minced
1 garlic clove, finely grated
⅓ cup unseasoned rice vinegar
¼ cup white miso
¼ cup olive oil
½ teaspoon toasted sesame oil
toasted sesame seeds and sliced scallions (for serving)


  1. Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.
  2. Meanwhile, place green beans in a medium pot of boiling water and cook until bright green, about 3-4 minutes. With a slotted spoon transfer to a bowl of ice water for a couple minutes. Drain and place in a large bowl.
  3. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to the beans and toss around to coat; season with salt.
  4. Drain cucumbers and add to the beans. Toss gently to combine. Top with sesame seeds and scallions.