Thai Green Bean Salad

Saute onion and bell pepper (in cooking spray for 0 points, or whatever you prefer butter, oil, etc.) to desired firmness. If you like raw onions, like me, this step is unnecessary, but if you're cooking for someone who is sensitive to raw onion, like my husband, you will want to make sure you cook them first!

Whisk the soy sauce, garlic, rice vinegar, lime juice, lime zest, brown sugar, and sriracha.

Blanch beans in boiling water (cook about 2-3 minutes than transfer to bowl of ice water)

Drain the beans and mix with onions, peppers, tomatoes, parsley, basil, mint, and black pepper.

Pour dressing over veggies and mix well. Let sit in refrigerator for no less than 30 minutes. Toss with peanuts and green onions just before serving.