Thai Bean Salad

Blanching the beans—cooking them briefly in boiling water and then submerging them in ice water—helps them keep their brilliant color. If you plan to make the salad in advance, wait to toss it with the dressing until just before serving. Otherwise, the acid in the vinaigrette will muddle the bright color of the beans.

oz. green beans 8 oz. yellow wax beans 1 tablespoon lime juice 2 teaspoons Asian fish sauce 1 teaspoon Asian chili-garlic sauce 1/2 teaspoon sugar 1/4 teaspoon salt 1/4 cup light sesame oil 2 tablespoons chopped cilantro 1/2 cup thinly sliced red onion 1/4 cup coarsely chopped roasted salted peanuts 1. Cook beans in large pot of boiling salted water 3 to 5 minutes or until crisp-tender. Drain; place in bowl of ice water. Cool; drain well on paper towels. (Beans can be prepared 4 hours ahead. Cover and refrigerate.)

Whisk lime juice, fish sauce, chili sauce, sugar and salt in small bowl; whisk in oil. Stir in cilantro.

Toss beans and onion with vinaigrette in large bowl; let stand 5 to 10 minutes to absorb flavors. Sprinkle with peanuts.

(3/4-cup) servings PER SERVING : 110 calories, 9 g total fat (1.5 g saturated fat), 2 g protein, 6 g carbohydrate, 0 mg cholesterol, 380 mg sodium, 2 g fiber