1 lb. fresh green beans
1 T. fresh g
ginger, peeled and finely chopped
1 med. red onion, slivered
4 t. dry mustard powder
1 T. cold water
2 T. soy sauce
2 T. rice vinegar
Trim and cut green beans into 1-inch lengths. Cook in rapidly boiling water, about 5 minutes or
until crunchy-tender. Drain beans, immerse in cold water to stop the cooking until they are
cool. Drain well.
In a medium bowl, whisk the dressing ingredients until well blended. Add green beans, ginger,
and red onion to dressing, toss well. Serve immediately.
Makes 4 servings of 1 cup each
Calories: 52 per serving Fat: 0g.