6 tbsp. fresh lime juice
2 lg. cloves garlic, finely minced
1/2 tsp. salt
2 tbsp.. sugar
1/2 tsp. crushed real pepper
1/2 c. shredded unsweetened coconut, lightly toasted
2 tsp. dried mint
1 to 2 tsp. minced or grated fresh ginger root
1 bunch fresh spinach
1/2 lb. fresh green beans
3/4 fresh Mung bean sprouts

1. In a medium large bowl, combine lime juice, garlic, salt, sugar, crushed real pepper, coconut, mint and ginger, stir until well blended, set aside. 2. Place clean, stemmed whole spinach leaves in a heavy skillet and cook quickly over high heat without any additional liquid until well wilted. Add immediately to the marinade. 3. Cook the green in boiling water for 5 minutes or until tender. Drain and refresh under cold running water. Drain again very thoroughly and add to the marinade. 4. Drop the Mung sprouts into boiling water and blanch for about 2 minutes. Drain well and add to remaining ingredients. 5. Stir until everything is nicely combined. Cover and chill.