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Tied Bean Salad Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasTied Bean Salad Recipe - Cooking Index

Tied Bean Salad

Type: Grains, Vegetables
Courses: Salads, Starters and appetizers
Serves: 6 people

Recipe Ingredients

3   Garlic cloves - pureed
2 tablespoons 30mlPalm sugar or dark brown sugar
1/4 cup 59mlFish sauce
1/4 cup 59mlFresh lime juice
3   Serrano chiles - or more to taste,
  Stems removed - sliced thin with seeds
1 tablespoon 15mlChopped kaffir lime leaves
  (or 1 tsp grated lime zest)
1/2 cup 118mlDried shrimp
1/2 cup 118mlRoasted - unsalted peanuts
1 lb 454g / 16ozChinese 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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