Cucumber, tomato, and green bean salad
Delicious and refreshing salad bursting with flavors of crisp cucumbers, juicy tomatoes, and crunchy green beans. Perfect medley of seasonal produce.
Ingredients:
- 1 lb. Persian or English cucumbers, halved lengthwise, sliced on a steep diagonal ¼" thick
- 6 oz. cherry or grape tomatoes, halved or quartered
- 4 oz. green beans, trimmed, sliced ona steep diagonal into ⅛"-thick strips
- 3 large garlic cloves, finely chopped
- 1 Fresno chile, seeds removed, finely chopped
- ¾ cup unsalted roasted peanuts, divided
- 3 Tbsp. (or more) fresh lime juice
- 1 Tbsp. (or more) light brown sugar
- 1 Tbsp. (or more) fish sauce (such as Megachef, Squid, or Three Crabs)
Instructions:
- Mix together cucumbers, tomatoes, green beans, garlic, and chile in a spacious bowl. Cut half a cup of peanuts into small pieces similar in size to lentils and add them to the bowl.
- Beat lime juice, brown sugar, and fish sauce together in a tiny bowl until the sugar dissolves.
- Drizzle the dressing over the vegetables and mix everything together using your hands, softly pressing as you do so, until the vegetables are well-coated and slightly softened, which should take about 30 seconds. Taste the salad and adjust the seasoning by adding more lime juice, brown sugar, or fish sauce if necessary. The salad's flavor should be a balance of sourness and saltiness, with a hint of sweetness.
- Move the salad to a serving platter. Roughly chop the remaining quarter cup of peanuts and sprinkle them over the salad.
Summary:
- Calories: 847 kcal
- Fat: 55 g
- Protein: 38 g
- Carbs: 71 g
- Potassium: 2404 mg
- Magnesium: 340 mg