8 ounces Chinese long beans
4 tangerines
3 ounces sliced Vidalia onion
3 ounces toasted sunflower seeds
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Cherry-Mustard Vinaigrette:
1 teaspoon cornstarch
1/2 cup vegetable stock
3 tablespoons olive oil
2 tablespoons sherry vinegar
2 tablespoons fresh tangerine juice
1 tablespoon Dijon mustard
1/2 ounce light brown sugar
2 teaspoons minced shallots
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Batch Yield: 1 pound, 8 ounces
Portioning Information: 3 ounces

1. Trim the beans, cut into 1 1/2 inch lengths, and cook in boiling water until barely tender. Drain and cool.

2. Trim the peels from the tangerines. Working over a bowl to catch the juices, cut the segments out from between the membranes, removing seeds, if any. Squeeze the juice from the leftover membranes and reserve for the vinaigrette.

3. Combine the beans, tangerine segments, onions, and sunflower seeds in a large bowl. Season with salt and pepper.

4. To make the vinaigrette, combine the cornstarch with 1 teaspoon water to form a slurry. Bring the stock to a boil. Add the surry and stir until the stock has thickened, about 2 minutes. Cool to room temperature. Combien the remaining vinaigrette ingredients and whisk into the thickened stock.

5. Toss the bean mixture with the vinaigrette. The salad is ready to serve now at room temperature or it may be chilled for up to 24 ours before serving.

Note:
Chinese long beans are also known as yard-long beans, though they are seldom left to grow to this length. They are part of the same plant family as the black eyed pea. Green beans may be substituted of Chinese long beans are unavailable.

Nutrition Per Serving:
155 calories; 11g fat; 13 total carbohydrates; 4g protein; 331mg sodium; 0mg cholesterol.