1 pound fresh green beans, organic if possible
1 tablespoon finely chopped fresh ginger root
1 cup slivered red onion
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
Trim and cut the 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, 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.
2.4 g total fat (0.4 g sat)
0.0 mg cholesterol
10.9 g carbohydrate
2.7 g protein
4.2 g fiber