Black Bean-Scallion Sauce

Black Bean-Scallion Sauce

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From: EatingWell Magazine July/August 2011

This Asian-inspired sauce is a combination of black bean-garlic sauce, scallion, rice vinegar and crushed red pepper. It's a salty-spicy sauce to drizzle on sautéed fish or chicken, or use it as a dipping sauce for grilled vegetables.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon black bean-garlic sauce (see Note)
  • 1 tablespoon finely chopped scallion
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • 1 teaspoon canola oil
  • 1/8 teaspoon crushed red pepper


  • Active

  • Ready In

  1. Combine black bean-garlic sauce, scallion, vinegar, water, oil and crushed red pepper in a small bowl.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Note: Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 18 calories; 1 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 39 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 318 mg sodium; 5 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free food

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