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Green Beans Tossed with Walnut-Miso Sauce

Photo: Jan Smith
Yield 4 servings (serving size: 1 cup)
Squeezing the grated ginger and using the juice in the sauce for the beans creates mild ginger flavor. The nutty, salty sauce is a nice complement to the beans.

Ingredients

  • 4 cups green beans, trimmed (about 10 ounces)
  • 2 tablespoons grated peeled fresh ginger
  • 3 tablespoons coarsely chopped walnuts, toasted
  • 2 tablespoons water
  • 1 1/2 tablespoons yellow miso (soybean paste)
  • 1/2 teaspoon low-sodium soy sauce

Nutrition Information

  • calories 63
  • caloriesfromfat 49 %
  • fat 3.4 g
  • satfat 0.3 g
  • monofat 0.5 g
  • polyfat 2.4 g
  • protein 2.3 g
  • carbohydrate 6.2 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 300 mg
  • calcium 39 mg

How to Make It

  1. Place beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain.

  2. Place ginger on several layers of damp cheesecloth. Gather edges of cheesecloth; squeeze cheesecloth bag over a small bowl. Set 1/2 teaspoon ginger juice aside; reserve remaining juice for another use. Discard ginger. Combine 1/2 teaspoon ginger juice, walnuts, water, miso, and soy sauce in a food processor; process until nuts are minced. Combine walnut mixture and beans in a large bowl.