Ginger Green Beans

By 1For_Him

Ingredients

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

Preparation

Step 1

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 next eleven ingredients; process until well blended. Pour dressing mixture over beans; toss to coat. Refrigerate until serving.