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Green Bean Salad, Oriental Style

Salad:

1 can water chestnuts, drained
12 ounces green beans, trimmed
1 sweet red pepper, cored, seeded, and  
    slivered

Dressing

2 tbls. orange  juice
2 tbls. rice vinegar
2 teas. grated fresh ginger
1 teas. dark sesame oil
1/4 teas. salt
4 dashes hot red pepper sauce

Bring a large saucepan of water to a boil over moderately high heat. Place water chestnuts in a strainer or colander and immerse them in the boiling  water for 30 seconds; lift out, rinse  under cold  water, and slice. Transfer to salad  bowl.

Add the green beans to the boiling water and cook 5 minutes. Add sweet red pepper  and cook 4 minutes longer or until vegetables are crisp-tender. Drain again and add to the salad bowl.

To prepare the dressing: In  a small bowl, whisk together the orange juice, vinegar, ginger, oil, salt and red pepper sauce. Or put all the ingredients in a small jar with a tight-fitting lid and shake vigorously. Pour dressing over the vegetables and toss gently to coat. Serve at room temperature or chilled. Serves 4-6

Hmmm!  Have made a green bean salad similar but used frozen veggies and cooked the dressing and pour over it.  Both sounds so good and refreshing.

This sounds good and not too fattening.  I'm going to try it out when I get back the ingredients.  thanks to you, Marilyn.