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Long Bean Salad

A crisp and vibrant Thai salad featuring bruised long beans tossed in a fiery lime and palm sugar dressing.

18 minEasyServes 4140 cal/serving

ThaiSaladStovetopPescatarianHigh FiberLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 lb yardlong beans, cut 2-inch
  • 4 garlic cloves, peeled
  • 2 Thai bird's eye chilis, stemmed
  • 1 cup cherry tomatoes, halved
  • 1/4 cup roasted unsalted peanuts, crushed
  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar, grated

Instructions

  1. 1

    Bring a pot of water to a boil and prepare an ice bath.

  2. 2

    Blanch 1 lb cut 2-inch yardlong beans for 2 minutes, then transfer to the ice bath and drain thoroughly.

  3. 3

    In a mortar, pound 4 peeled garlic cloves and 2 stemmed Thai bird's eye chilis with a pestle until coarsely crushed.

  4. 4

    Add 1 tbsp grated palm sugar, 2 tbsp fish sauce, and 3 tbsp fresh lime juice, stirring until the sugar dissolves completely.

  5. 5

    Add 1 cup halved cherry tomatoes and blanched long beans, pounding lightly to bruise and absorb the dressing.

  6. 6

    Toss in 1/4 cup crushed roasted unsalted peanuts and serve immediately.

Questions

How long does Long Bean Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Long Bean Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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