Tied bean salad

6 Servings

Ingredients

QuantityIngredient
1poundsChinese long beans; ends trimmed, or regular green beans
2Peeled seeded & diced tomatoes
1smallZucchini; grated w. skin
3Garlic cloves; pureed
2tablespoonsPalm sugar or dark brown sugar
¼cupFish sauce
¼cupFresh lime juice
3Stemmed serrano chiles; thinly sliced, w.seeds, (or more to taste)
1tablespoonChopped kaffir lime leaves; OR
1teaspoonGrated lime zest
½cupDried shrimp
½cupRoasted 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