Thai Green Bean Salad

  • Serves
Author Notes

A year ago I created a really tasty Thai Steak Salad recipe, and decided to repurpose the dressing and fresh herb combo to make a fresh, light green bean salad. This salad is bright and flavorful, sweet and spicy, and really deliciously complex. Perfect for a main course or side! – Loves Food Loves to Eat —Loves Food Loves to Eat

Test Kitchen Notes

This is a simple and extremely tasty way to serve green beans. I accidentally overcooked my green beans a bit (so they weren’t as crisp as I would have liked) but they were still delicious served this way, and my dinner guests agreed. I was pretty generous with the Sriracha, so they were wonderfully spicy. This is a great summer salad if you enjoy Thai flavors! – WinnieAb —The Editors

  • Test Kitchen-Approved

  • 1/4 cup

    soy sauce

  • 1

    large clove garlic- pressed

  • 1.5 teaspoons

    fish sauce

  • 1 tablespoon

    rice vinegar

  • zest and juice of one large lime

  • 1 tablespoon

    light brown sugar

  • squirt of Sriracha sauce (spice to your liking)

  • 1 pound

    fresh green beans/string beans- ends removed and cut in half

  • 2

    tomatoes (I use roma, but your choice)- chopped

  • 1

    red bell pepper- thinly sliced

  • 1/4 cup

    chopped cilantro

  • 1/4 cup

    chopped fresh basil

  • 1-2

    springs chopped fresh mint

  • 1/4 cup

    roasted chopped peanuts

  • sliced green onion for garnish

  • black pepper

  1. For dressing, whisk together soy sauce, garlic, fish sauce, rice vinegar, lime juice and zest, brown sugar, and sriracha.
  2. Bring a pot of water to a boil and blanche beans for about 2 minutes, still crunchy and bright green. Shock in cold water.
  3. Combine red pepper, tomato, cilantro, basil, mint, and green beans. Toss with dressing and add black pepper to your liking. Let sit for at least 30 minutes for flavors to meld.
  4. Before serving, toss in peanuts, and garnish with green onion.

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