Long Bean Cucumber And Tomato Salad Recipes

LONG BEAN, CUCUMBER, AND TOMATO SALAD

Long Bean, Cucumber, and Tomato Salad image

Provided by Andy Ricker

Categories Salad Tomato Appetizer Side Low Fat Low Cal Cucumber Legume Healthy Low Cholesterol Chile Pepper Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 dried Thai chiles, soaked for 2 minutes in warm water, drained
3 small garlic cloves, crushed
1/4 lime, cut into 3 wedges
1 tablespoon palm sugar or granulated sugar
1 tablespoon dried tiny shrimp
9 long beans (2 1/2 ounces) or green beans, trimmed, cut into 2 1/2" lengths
2 kirby cucumbers or 1 English hothouse cucumber, coarsely chopped into 1" pieces
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons fresh lime juice
6 cherry tomatoes, halved
2 tablespoons crushed roasted, unsalted peanuts

Steps:

Place first 4 ingredients in a clay mortar and pound with a wooden pestle until mashed into a fine paste, about 5 minutes. Add shrimp; mash until pulverized and well combined, about 2 minutes. (Alternatively, process in a mini-processor until finely chopped.)
Add long beans to mortar; lightly crush with pestle to bruise. Add cucumber pieces, fish sauce, and lime juice. Mix well. Add tomatoes, lightly crush, and mix in. (Alternatively, place beans and tomatoes in a resealable plastic bag. Roll a rolling pin over bag to bruise vegetables; transfer to a bowl with the cucumber, fish sauce, lime juice, and chile dressing.) Let marinate for 10 minutes. Stir in peanuts.

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