Green Beans with Peanut Ginger Dressing
Bring a bit of Thailand to your table with a ginger and peanut butter dip to serve alongside garden-fresh green beans.
1 pound fresh green beans, trimmed
1/4 cup creamy peanut butter
1 tablespoon granulated (white) sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon vegetable oil
1/4 teaspoon crushed red pepper flakes
1 (1 inch) piece gingerroot, peeled, finely chopped (2 tablespoons)
1 clove garlic, finely chopped
chopped peanuts, if desired
In 3-quart saucepan, heat 6 cups water to boiling over high heat. Add beans to boiling water. Cook 4 to 6 minutes or until crisp-tender; drain. Rinse with cold water; drain. Cover; refrigerate while making dip.
In medium bowl, beat remaining ingredients except peanuts with wire whisk until smooth. Cover; refrigerate at least 30 minutes to blend flavors. Stir before serving. Garnish with peanuts. Serve beans with dip.
Preparation Time: 20 minutes
Chill Time: 30 minutes
Fresh gingerroot resembles a gnarled tan-colored root. It adds a distinctive pungency and aroma to foods and is used extensively in dishes of the Far East. To prepare, use a small sharp knife to peel the tough skin and then finely chop the gingerroot into pieces.
Cooking the beans in boiling water and then rinsing them in cold water will bring out their bright color.
Amount per serving: Calories 40 (Calories from Fat 20), Total Fat 2 1/2 g; (Saturated Fat 0 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 105 mg; Total Carbohydrate 3 g (Dietary Fiber 1 g; Sugars 2 g), Protein 1 g; Exchanges: 1/2 Vegetable; 1/2 Fat; Carbohydrate Choices: 0
Recipe Courtesy Of