This is a recipe I made recently. Since my husband and I are fond of ginger, we really liked this Ginger Green Bean Salad. I try to always have a “durable” salad on hand for lunches, and this is a good one.

Ginger Green Bean Salad


1 box frozen cut green beans (not julienned-style beans)
1/3 c sliced almonds
1 T dry mustard
2 tsp water
1 and 1/2 tsp sugar (I used sugar substitute)
2 tsp rice vinegar
1 and 1/2Ê tsp soy sauce (I used the lite sauce)
1 T grated fresh ginger (I used more ginger)

1. Cook beans until barely tender. Drain and pat dry.
2. In medium bowl, combine beans and almonds.
3. In small bowl, whisk together the mustard and water to make a paste. Stir in the vinegar, sugar, soy sauce, and ginger.
4. Pour over bean mixture and toss to coat.

Cover and refrigerate at least 30 minutes before serving. (I think itÕs better if it sits overnight)