Ingredients
2 pounds fresh green beans, trimmed1 cup thinly sliced red onion, separated into rings1 cup canned bean sprouts, rinsed and drainedVINAIGRETTE:1/4 cup rice vinegar2 tablespoons sesame oil1 tablespoon minced fresh gingerroot1 tablespoon reduced-sodium soy sauce2 teaspoons sesame seeds, toasted1 teaspoon honey1/2 teaspoon minced garlic
Preparation
Place green beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 4-7 minutes or until crisp-tender. Drain and immediately place in ice water; drain and pat dry.
In a large salad bowl, combine the beans, onion and bean sprouts. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture and toss to coat.
