Thai Green Bean Salad

This Thai-inspired green bean salad is a healthy and extremely tasty way to serve green beans. 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 preferred ’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.

Thai Bean Salad on Palm Plate
Thai Green Bean Salad
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Thai Green Bean Salad

This Thai-inspired green bean salad is a healthy and extremely tasty way to serve green beans.
Prep Time15 mins
Cook Time2 mins
Resting Time30 mins
Total Time47 mins
Course: Salad
Cuisine: Thai
Keyword: Thai Green Bean Salad
Servings: 6
Calories: 130kcal


  • 1/2 cup wheat-free soy sauce or tamari
  • 2 cloves minced garlic
  • 1 tbsp Thai fish sauce
  • 2 tbsp rice vinegar
  • 2 limes
  • 2 tbsp light brown sugar
  • 2 lb fresh green beans/string beans- ends removed and sliced in half
  • 1 large tomato sliced
  • 1 red bell pepper thinly sliced
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup fresh basil chopped
  • 2 sprigs fresh mint chopped
  • 1/4 cup roasted peanuts chopped (optional)
  • sliced green onion for garnish
  • black pepper to taste
  • Sriracha


  • For the dressing, whisk together the soy sauce, garlic, fish sauce, rice vinegar, lime juice and zest, brown sugar, and sriracha.
  • 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.
  • 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.
  • Toss in peanuts and garnish with green onion before serving.


Calories: 130kcal | Carbohydrates: 21g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1355mg | Potassium: 551mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2042IU | Vitamin C: 54mg | Calcium: 88mg | Iron: 3mg

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17 thoughts on “Thai Green Bean Salad”

  1. I love to roast green beans, which really releases their sweetness. I’ll bet this salad would be just as great with roasted. I might try it this weekend!

  2. That sounds like one mighty tasty salad! We love Thai food so I know that, with those flavors, it would be a big hit around here!

  3. You always have the most delicious, pretty, and healthy salads, Winnie. I’m a great lover of Thai flavors also, and the dressing you’ve used here — a keeper! — looks to be a wonderful light way to add oomph to seasonal salad fixins from the garden.

  4. This salad looks great, it would be a wonderful side to any meal. I don’t think the green beans look overcooked at all :)

  5. What a terrific summer side dish. I love using fresh green beans in the summer…they taste so crisp and good. Thanks for sharing a great recipe.