Place beans in a mixing bowl. Bring 2 cups water to a boil. Boil the green beans for 3 minutes. Remove, drain, and place in the mixing bowl with the other beans. Next, using the same boiling water, add the dandelion greens. Boil 30 seconds, remove, and drain. Heat oil in a skillet. Sauté the blanched dandelion greens for 1 to 2 minutes. Place in the mixing bowl with the beans. Toss to mix.
Prepare the marinade next. Place the umeboshi paste, minced parsley, chopped red onion, and water into a food processor. Puree', and pour over the beans. Mix together thoroughly. Place in the refrigerator, and allow to marinate 8 hours or overnight. Mix just before placing in a serving bowl.
1g fat (10% calories from fat),