1/2 lb. green beans, cut in 2" lengths, steamed until tender-crisp
1/2 cucumber, peeled & sliced
2 ribs celery, sliced
1/2 c. sliced green onions
2 tomatoes, cut into wedges
1 green pepper, cut into rings

DRESSING:

1/4 c. vegetable oil
3 tbsp. lemon juice
2 tbsp. soy sauce
1 clove garlic, crushed
1/4 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. Tabasco sauce
2 tbsp. sesame seeds, toasted

In large bowl, combine the vegetables. In a separate bowl, combine all of the dressing ingredients; mix until well blended. Pour dressing over the vegetables, mixing gently. Cover and refrigerate for several hours or overnight. Serves 6-8.