Ingredients

• 1  bag (16-oz.) frozen French-cut green beans, thawed
• 1  head frisee lettuce
• 1/2  cup roasted peanuts
• 1/2  bunch green onions, chopped into 1/4-inch slices
• 3  tablespoons minced fresh garlic, McCormick
• 1  tablespoon sliced ginger, KA.ME
• 1  jalapeno, seeded and chopped into 1/2-inch pieces
• 2  tablespoons sesame oil, Sun Luck
• 1  can (8.5-oz.) cream of coconut, Coco Lopez
• 1  jar (18-oz.) smooth peanut butter
• 1  to 2 cups warm water
• 1/2  cup chopped cilantro
• 1/2  jar (8.5-oz.) hoisin sauce, Sun Luck
• 1/4  cup low-sodium soy sauce, Kikkoman

Directions

1. Thaw green beans in a colander and pat dry to remove excess water. Clean frisee and cut into bite-sized pieces; set aside.

2. In a food processor, combine the green onions, garlic, ginger, and jalapeno. Process until uniform. Add the sesame oil and process briefly to form a paste.

3. Transfer paste to a large bowl. Whisk in cream of coconut. Add peanut butter and 1 cup warm water. Add remaining water, if necessary, to make dressing a smooth consistency. Whisk in cilantro, hoisin sauce, and soy sauce.

4. Add green beans and frisee to bowl with dressing; toss until nicely coated. Garnish with roasted peanuts. Serve immediately. Makes 6 servings.