Chinese Green Bean Salad

Commonly referred to as string beans they are one of only a few varieties of beans that are eaten fresh. green beans vary in size they average about four inches in length. They are usually deep emerald green in color and come to a slight point at either end. Green beans are loaded with enough nutrients to not only power up the Jolly Green Giant, but to put a big smile on his face. They are an excellent source of vitamin C, vitamin K and manganese.

Serves 4
1 pound fresh green beans, organic if possible
1 tablespoon finely chopped fresh ginger root
1 cup chopped red onion

Dressing
4 teaspoons dry mustard powder
1 tablespoon cold water
2 tablespoons reduced-sodium soy sauce
3 tablespoons rice or cider vinegar
2 teaspoons dark-roasted sesame oil
2 teaspoons of sugar

Trim and cut the green beans into 1-inch lengths (or keep them long like I did). 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, then drain well. Mix the dressing ingredients in a small bowl with a whisk until well blended. Toss the green beans with the ginger root, red onion and dressing. Serve immediately.

The Culinary Chase’s Note: An easy recipe packed with vitamins and taste. I only used 2 teaspoons of dried mustard and found that worked well for us. I also found that the ingredients in the dressing needed altering so taste first and then decide what needs tweaking.