Serves: 6
Total Calories: 62

1 pound fresh green beans stems trimmed
2 tablespoons olive oil
1 to 2 tablespoon shoyu or tamari sauce
2 tablespoons Dijon style mustard
2 tablespoons lemon juice
2 cloves garlic pressed
1/3 cup thinly sliced red bell pepper
1/3 cup thinly sliced sweet onion
3 tablespoons minced fresh parsley

1. Place the beans on a steamer basket that is set in a pot over an inch or so of water. Bring the water to a boil, cover the pot, and steam until the beans are tender-crisp. Transfer to a large shallow bowl or casserole dish.
2. Mix together the oil, shoyu, mustard, lemon juice, and garlic in a small bowl and pour over the beans.
3. Add all the remaining ingredients and toss gently. Serve warm, at room temperature, or chilled.

For a Change . . .
* For Green Bean Salad Almandine, use flaxseed oil instead of olive oil. Also use balsamic vinegar instead of lemon, and add 1/2 cup toasted sliced almonds in Step 3.

Nutritional Facts:

Serves: 6
Total Calories: 62
Calories from Fat: 40

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Salad Dressings
Lemon Shoyu Dressing
Tahini Umeboshi Dressing
Favorite Flax Oil Dressing
Avocado Yogurt Dressing
Roasted Garlic and Bell Pepper Dressing
Sesame Oil Dressing
Pine Nut Dressing
Hazelnut Vinaigrette
Roasted Garlic Vinaigrette
Mango Dressing
Creamy Hemp Seed Dressing
Savory Lemon Dressing
Miso-Mustard Dressing
Sun Dried Tomato Dressing
Creating a Complete Meal Salad
Lemony New Potatoes with Chives
Maritime Salad
Tuscan Spelt Salad
Black Bean, Corn, and Tomato Salad
Arame Rice Salad
Tabouli
Green Bean Salad
Jody's Marinated Carciofi
Carrot Almond Salad
Tempeh Salad
Cucumber Yogurt Salad
Florida Salad
Red Gem Salad
Cucumber Wakame Salad
Fennel Waldorf Salad
Pearl Buck Radishes
Tomato Avocado Salad
Arame Orange Watercress Salad
Lambie's Raw Kale Salad
Sprouting A Garden in Your Kitchen