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Ginger Green Beans

The bright gingery sauce on these green beans is delicious and so simple to whip up. It's perfection on either hot or cold beans, but I also really love it tossed with cooked shrimp. —Marina Castle Kelley, Canyon Country, California
  • Total Time
    Prep/Total Time: 30 minutes
  • Makes
    8 servings


  • 1-1/2 pounds fresh green beans, trimmed
  • 1 tangerine, peeled, segmented, seeds removed
  • 1/4 cup chopped green onions
  • 1/4 cup soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh gingerroot
  • 1 garlic clove, peeled and halved
  • 1 teaspoon packed brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon white vinegar


  • In a 6-qt. stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until crisp-tender and bright green. Quickly remove and immediately drop into ice water. Drain and pat dry.
  • In a blender or food processor, combine the remaining ingredients; process until well blended. Pour dressing mixture over beans; toss to coat. Refrigerate until serving.
Nutrition Facts
3/4 cup: 59 calories, 2g fat (0 saturated fat), 0 cholesterol, 614mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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