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 Green Bean Salad
This Thai-inspired green bean salad is a healthy and extremely tasty way to serve green beans.
- 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
- 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