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Garlic & Ginger Green Beans

This recipe from our Rochester restaurant brings together the lively flavors of fresh garlic and ginger. It makes for a refreshin’ salad that goes with all sorts of grilled and roasted meats and poultry.

Recipe information

  • Yield

    feeds 4

Ingredients

The Beans

1

pound green beans

1

small red bell pepper, cut in thin strips

1

/4 cup slivered red onion

1

tablespoon minced garlic

1

tablespoon minced fresh ginger

The Dressing

1

/4 cup lime juice (about 1 big lime)

1

/4 cup red wine vinegar

1

teaspoon kosher salt

1

teaspoon Dijon mustard

2

teaspoons brown sugar

1

/2 cup olive oil

1

/2 cup Mutha Sauce (page 165)

1

rounded teaspoon grated orange zest

Need to make a substitution?

Preparation

  1. Step 1

    Cut the tips and stems off the green beans. Plunge them into a pot of boiling salted water and cook til tender-crisp. Drain and throw them into a bowl. Add the peppers, onions, garlic, and ginger.

    Step 2

    Mix up the dressing by whisking the lime juice, vinegar, salt, mustard, and brown sugar in a bowl til the salt and sugar dissolve. Keep whisking and add the oil in a thin, steady stream. Splash in the Mutha Sauce and add the orange zest. Give it all a stir and pour over the veggies.

    Step 3

    Mix well and let the beans marinate at room temperature for several hours before serving.

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