Chinese Green Bean Salad

By Kim Boomhower, LMBT

This bright green, crunchy salad is bursting with Asian flavors and is so easy to make and is perfect for summer. Green beans are in the height of their season right now--look for fresh, plump organic green beans at the farmer’s market. Ginger, well-known for its anti-inflammatory properties, is also considered a helpful addition to your diet in the hot months of summer. The warmth of ginger helps to prevent summer colds, and warms the digestive system as we introduce colder and less cooked foods.

Cook the green beans until they are bright green and still crunchy-tender. At this point you can keep the green beans refrigerated. Toss them with the dressing just before serving or the acid in the dressing will dull the bright green color. 

Ingredients:

1 pound fresh green beans, organic if possible

1 tablespoon finely chopped fresh ginger root

1 cup slivered 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

1 tablespoon of sesame seeds for garnish

Instructions:

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. Serve immediately. Makes 4 Servings.