Teriyaki Bean Salad

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Say “tailgate party” to most hardcore sports fans, and two words will likely come to mind: burgers and beer.


But there’s no need to limit your organic menu. Teriyaki, for example, is a versatile sauce that’s ideal for creating a wide range of tailgate recipes—even salad dressings.

Our end-of-the-week recipe is a healthful salad for tailgate parties, other fall celebrations or a quiet family dinner. All of the ingredients should be available at your local natural and organic food store.

Teriyaki Bean Salad

Makes 6 servings

  • 1 package (16 ounces) frozen cut green beans
  • 1/2 cup teriyaki marinade
  • 4 teaspoons distilled white vinegar
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon salt
  • 1 can (15 ounces) kidney beans, rinsed and well drained
  • 1/4 cup chopped onion
  1. Cook green beans according to package directions; drain well.
  2. Meanwhile, blend marinade, vinegar, oil and salt in a nonmetallic, medium-size bowl. Add green beans, kidney beans and onion. Stir to evenly coat all pieces.
  3. Cover and refrigerate 2 hours, or until chilled, stirring once.

Recipe courtesy of Kikkoman International Inc.

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