Tied bean salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chinese long beans; ends trimmed, or regular green beans |
| 2 | Peeled seeded & diced tomatoes | |
| 1 | small | Zucchini; grated w. skin |
| 3 | Garlic cloves; pureed | |
| 2 | tablespoons | Palm sugar or dark brown sugar |
| ¼ | cup | Fish sauce |
| ¼ | cup | Fresh lime juice |
| 3 | 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 |
Directions
DRESSING
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