Tied Bean Salad

Recipe Ingredients

3		Garlic cloves - pureed
2 tablespoons	30ml	Palm sugar or dark brown sugar
1/4 cup	59ml	Fish sauce
1/4 cup	59ml	Fresh lime juice
3		Serrano chiles - or more to taste,
		Stems removed - sliced thin with seeds
1 tablespoon	15ml	Chopped kaffir lime leaves
		(or 1 tsp grated lime zest)
1/2 cup	118ml	Dried shrimp
1/2 cup	118ml	Roasted - unsalted peanuts
1 lb	454g / 16oz	Chinese long beans - ends trimmed
		(or regular green beans [but not tied
		Into knots])
2		Tomatoes - peeled, seeded,
		And diced
1		Zucchini - grated with skin (small)

Recipe Instructions

For the 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.

Source:
Susan Feniger and Mary Sue Milliken

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