Description
A refreshing Thai Long Bean Salad that combines crunchy vegetables and a tangy dressing, perfect for a light meal or side dish.
Ingredients
- 1 cup long beans, cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon chili flakes (adjust to taste)
Instructions
- Bring a pot of water to a boil. Add the long beans and blanch for 2-3 minutes until bright green and tender-crisp.
- Drain and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
- In a large mixing bowl, combine the blanched long beans, cherry tomatoes, red bell pepper, red onion, cilantro, and roasted peanuts.
- In a separate small bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes until the sugar is dissolved.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For added flavor, consider marinating the long beans in the dressing for 30 minutes before serving.
- You can substitute the long beans with green beans if they are unavailable.
- For a vegetarian option, replace fish sauce with soy sauce or a vegan fish sauce alternative.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching and Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg