Asian Green Bean Salad
This salad contains virtually no fat and few calories, but is packed with calcium thanks to the green beans, potassium from the cucumbers and B vitamins from the ginger.
Turn this side salad into a nutritious and delicious starter by adding some grilled salmon or diced chicken.
Rinse the beans and cook in plenty of salted water for 3-5 minutes until al dente, drain and rinse in cold water. Cut part of the beans in half lengthwise. Rinse the cucumber, cut into thirds and lengthwise into narrow sticks. Chop the chile. Peel the shallots and cut into thin rings. Peel the garlic, press and grate finely. Cook ginger and garlic with the chopped chiles in oil then deglaze with teriyaki sauce. Squeeze the lime, add the juice, heat briefly, add the sugar and the onion rings.
Combine the beans with cucumber on a serving dish and pluck the cilantro leaves over salad. Drizzle and serve with the marinade.