Gingered Green Bean Salad

• 2 pounds fresh green beans, trimmed
• 1 cup thinly sliced red onion, separated into rings
• 1 cup canned bean sprouts, rinsed and drained
• 1/4 cup rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons sesame seeds, toasted
• 1 teaspoon honey
• 1/2 teaspoon minced garlic

1. Place green beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 4-7 minutes or until crisp-tender. Drain and immediately place in ice water; drain and pat dry.
2. In a large salad bowl, combine the beans, onion and bean sprouts. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture and toss to coat.

green beans, red onion, bean sprouts, rice vinegar, sesame oil, fresh gingerroot, soy sauce, sesame seeds, honey, garlic

Taken from www.tasteofhome.com/recipes/gingered-green-bean-salad/ (may not work)