This Thai inspired green bean salad is a healthy and extremely tasty way to serve green beans. The recipe is from Amber, who blogs at Loves Food Loves to Eat.
I love Thai flavors, so I knew I’d love this salad. I admit that I overcooked my green beans a tad (I’d have prefered ‘em a little greener/more firm), but they were still delicious. I added quite a bit of sriracha, so the salad was nice and spicy. I doubled all the ingredients and served a big batch of this at a barbeque…everyone loved it.
As you can see in the photo above, I served the salad on compostable plates made with palm leaves. Justin from Marx foods sent me a bunch of these eco-friendly plates to test, and I really like them. They’re such a great alternative to disposable dishware- good looking and good for the planet, as well.
Thai Green Bean Salad Recipe
Adapted from Thai Green Bean Salad at food52
* 1/2 cup wheat-free soy sauce or tamari
* 2 large cloves of garlic, minced
* 1 tablespoon Thai fish sauce
* 2 tablespoon rice vinegar
* juice of 2 large limes
* 2 tablespoon light brown sugar
* Sriracha sauce to taste
* 2 pounds fresh green beans/string beans- ends removed and sliced in half
* 1 large tomato, sliced
* 1 red bell pepper, thinly sliced
* 1/2 cup chopped cilantro
* 1/2 cup chopped fresh basil
* 2 sprigs fresh mint, chopped
* 1/4-1/2 cup roasted peanuts, chopped (optional)
* sliced green onion for garnish
* black pepper
1. For dressing, whisk together the soy sauce, garlic, fish sauce, rice vinegar, lime juice and zest, brown sugar, and sriracha.
2. Bring a pot of water to a boil and blanch beans for about 2 minutes, so they are still crunchy and bright green…don’t pull a Winnie and overcook them! Shock in cold water so they stop cooking and maintain their color.
3. Combine red pepper, tomato, cilantro, basil, mint, and green beans. Toss with dressing and add black pepper to taste. Let sit for at least 30 minutes for flavors to meld.
4. Toss in peanuts and garnish with green onion before serving.