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Asian Style Green Beans with Cashews




Source of Recipe


lhj.com






Recipe Introduction


Tender-crisp beans tossed in a lemon-ginger vinaigrette make for the simplest of summer fresh salads.





List of Ingredients



• 2 lbs green beans, trimmed
  
• 3 T rice wine vinegar
  
• 2 T vegetable oil
  
• 1 tsp grated fresh ginger
  
• 1 tsp salt
  
• 1/4 tsp sugar
  
• 1/4 tsp grated lemon peel
  
• 2/3 cup sliced green onions
  
• 1/2 cup chopped roasted cashews, divided
  






Instructions



1. Bring a large saucepan filled 2/3 with water to a boil; add beans. Cook beans until just tender, about 7 minutes. Drain in colander under cold running water.
   
2. Meanwhile, combine vinegar, oil, ginger, salt, sugar and lemon peel in a large bowl. Add green beans, green onions, and 1/4 cup of the cashews; toss well and transfer to a serving bowl. Sprinkle top with remaining 1/4 cup cashews. Serve immediately.
   






Final Comments


Makes 6 cups