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Tied Bean Salad

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 garlic cloves -- pureed

    2. 2 tablespoons palm sugar or dark brown sugar

    3. 1/4 cup fish sauce

    4. 1/4 cup fresh lime juice

    5. 3 serrano chiles -- or more to taste, stems removed -- sliced thin with -- seeds

    6. 1 tablespoon chopped kaffir lime leaves (or 1 tsp grated lime zest)

    7. 1/2 cup dried shrimp

    8. 1/2 cup roasted -- unsalted peanuts

    9. 1 pound Chinese long beans -- ends trimmed

    10. 2 tomatoes -- peeled, seeded, and diced

    11. 1 small zucchini -- grated with skin

    Instructions Jump to Ingredients ↑

    1. Preparation : 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.

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