Spicy Bean Salad

1/2 pound green beans
2 cups cooked white beans or lima beans
2 cloves garlic, minced
1/2 cup lime juice
2 tablespoons soy sauce
2 tablespoons flax oil
1 tablespoon sugar
1/4 teaspoon salt
1 medium serrano chile or jalapeno, seeded and minced
1/2 cup fresh mint leaves, minced

Blanch the green beans in boiling water until crisp-tender, about 4 to 6 minutes. Cool with cold water, and slice diagonally in to 2 inch pieces. Combine with the white beans in a medium serving bowl.

Combine the garlic, lime juice, soy sauce, flax oil, sugar, salt, pepper, and mint in a jar and shake until well blended.

Pour the dressing over the beans, and toss gently. Refrigerate at least an hour before serving.