1. In a large pot bring 12 cups water to boiling. Add green beans and cook until tender, but still slightly crunchy, about 6 minutes. Drain and place in large bowl. Add sweet red peppers, salted cashews and stir to combine.Whisk together in small bowl:
2. orange juice, Dijon-style mustard, grated orange zest, dark sesame oil and salt. Pour dressing over bean mixture and toss well to coat. Chill.