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Ginger-Peanut Green Bean Salad

This green bean recipe showcases crisp, fresh-from-the-garden produce with a zesty peanut vinaigrette. Red chilis and chopped nuts add interesting texture and color. For variety, you could substitute glazed pecans for the peanuts or cashews; baby turnips or julienned jicama could sub in for the radish. —Nancy Elliott, Houston, Texas

Ingredients

  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce or soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon honey
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon garlic powder
  • 1 pound fresh green beans, trimmed and halved
  • 2 red jalapeno peppers, seeded and thinly sliced
  • 2 radishes, julienned
  • 1/4 cup chopped salted peanuts

Directions

  • For vinaigrette, in a small bowl, whisk the first 10 ingredients until blended.
  • In a large saucepan, bring 6 cups water to a boil. Add green beans in batches; cook, uncovered, 3-4 minutes or just until crisp-tender. Drain beans and immediately drop into ice water. Drain and pat dry.
  • Transfer beans to a large bowl. Add jalapenos and radishes. Drizzle with vinaigrette; toss to coat. Top with peanuts.
Nutrition Facts
3/4 cup: 123 calories, 7g fat (1g saturated fat), 0 cholesterol, 560mg sodium, 14g carbohydrate (8g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

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