Asian-Style Green Beans with Cashews

Tender-crisp beans tossed in a lemon-ginger vinaigrette make for a fresh and simple side dish.

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Asian-Style Green Beans with Cashews


  • 2 pounds  green beans, trimmed
  • 3 tablespoons  rice-wine vinegar
  • 2 tablespoons  vegetable oil
  • 1 teaspoon  grated fresh ginger
  • 1 teaspoon  salt
  • 1/4 teaspoon  sugar
  • 1/4 teaspoon  grated lemon peel
  • 2/3 cup  sliced green onions
  • 1/2 cup  chopped roasted cashews, divided


1. Bring a large saucepan filled two-thirds with water to a boil; add beans. Cook beans until just tender, about 7 minutes. Drain in colander under cold running water.

2. Meanwhile, combine vinegar, oil, ginger, salt, sugar and lemon peel in a large bowl. Add beans, green onions and 1/4 cup of the cashews; toss well and transfer to a serving bowl. Sprinkle top with remaining 1/4 cup cashews. Serve immediately.

Nutrition Facts

  • cal.(kcal)75,
  • Fat, total(g)5,
  • sat. fat(g)1,
  • carb.(g)7,
  • fiber(g)2,
  • pro.(g)2,
  • sodium(mg)233,
  • Percent Daily Values are based on a 2,000 calorie diet
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