Chinese Green Bean Salad

1 pound fresh green beans

1 T. finely chopped fresh ginger root

Dressing:

4 t. dry mustard powder

1 T. cold water

2 T. reduced-sodium soy sauce

3 T. rice or cider vinegar

2 t. dark-roasted sesame oil

Trim and slice the beans crosswise, into 1-inch lengths. Cook in rapidly boiling water about 5 minutes, or until crunchy-tender.

Drain beans, chill in cold water, and drain well.

Mix the dressing and toss with the ginger root and green beans.