Coconut Mango Rice Noodle Salad

Ingredients

• 2 tablespoons fresh lime juice
• 1/4 teaspoon minced or crushed garlic
• Up to 2 teaspoons agave nectar or sugar
• 1/2 teaspoon salt
• 2 tablespoons grapeseed or peanut oil
• 3/4 cup reduced-fat coconut milk (half a 14- to 15-ounce can)
• 3 cups water
• 4 ounces medium-thin rice noodles
• 1/3 pound slender green beans, trimmed and halved either lengthwise or crosswise
• 1/2 cup Pickled Red Onions
• 1 small (6-inch) cucumber (peeled if the skin is bitter), diced
• 1 medium carrot, coarsely grated
• 1 ripe, sweet mango, peeled, pitted, and cut into 1/2-inch dice, or 1 heaping cup diced defrosted frozen mango
• About 10 fresh mint leaves, cut into thin strips
• 1 cup lightly toasted cashews, chopped or whole

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