#2,708: Ginger Green Beans

I'm still puzzled about this recipe and these green beans.  This is meant to be a cold side dish, but I'm not sure I liked it cold (and this is coming from someone who often doesn't reheat leftovers!!).  But the flavors were better cold!  When I ate this hot, it was WAY too salty from the soy sauce, but when it chilled that saltiness definitely was cut back and the flavors were better.  

So I decided to jazz this one up a little bit and added some crumbled bacon and some toasted slivered almonds...there you go!  I enjoyed this WAY more with those additions.  :)

So...if you are going to eat this hot, cut back on the soy sauce.  If you are going to eat this cold, add some bacon.

And every once in a while you get a little bite of the ginger in this recipe....yes!

1-1/2 pounds fresh green beans, trimmed

1 tangerine, peeled, segmented, seeds removed (I used about 8 drops of tangerine vitality essential oil)

1/4 cup chopped green onions

1/4 cup soy sauce

1 tablespoon lemon juice

1 tablespoon olive oil

1 tablespoon minced fresh ginger root

1 garlic clove, peeled and halved

1 teaspoon packed brown sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon white vinegar

(I actually made mine in my instant pot.  Add 1 cup of water to the green beans.  Set the timer to high and ZERO minutes.  As soon as it pressurizes release the pressure and put the green beans into an ice water bath.) In a 6-qt. stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until crisp-tender and bright green. Quickly remove and immediately drop into ice water. Drain and pat dry.

In a blender or food processor, combine the next eleven ingredients; process until well blended. Pour dressing mixture over beans; toss to coat. Refrigerate until serving. Yield: 8 servings