Tied bean salad

Yield: 6 Servings

Measure Ingredient
1 pounds Chinese long beans; ends trimmed, or regular green beans
2 \N Peeled seeded & diced tomatoes
1 small Zucchini; grated w. skin
3 \N Garlic cloves; pureed
2 tablespoons Palm sugar or dark brown sugar
¼ cup Fish sauce
¼ cup Fresh lime juice
3 \N Stemmed serrano chiles; thinly sliced, w.seeds, (or more to taste)
1 tablespoon Chopped kaffir lime leaves; OR
1 teaspoon Grated lime zest
½ cup Dried shrimp
½ cup Roasted unsalted peanuts


Note: If using regular green beans, don't tie in knots.

For dressing: Mix garlic, palm or brown sugar, fish sauce, lime juice, chiles, and lime leaves in a bowl. Roughly chop shrimp and peanuts by hand or in a food processor and add to garlic mixture. (The dressing can be made in advance and stored up to 3 days in the refrigerator.) Blanch beans in a large pot of boiling, salted water until barely tender, about 1 minute. Immediately refresh in a bowl of iced water. Tie each bean in a series of knots, 1-inch apart. Then cut between knots, so each piece has a knot in its center. Combine beans with tomatoes and zucchini in a large bowl and toss with dressing.

Yield: 6 servings TAMALES WORLD TOUR SHOW #WT1A09 NOTES : Formatted by Holly Butman Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #811 by Holly Butman <butma001@...> on Sep 26, 1997

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