Long bean, cucumber, and tomato salad
Toss together a refreshing mix of crisp long beans, crunchy cucumber, and juicy tomatoes in this vibrant salad bursting with fresh flavors.
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 (70g) 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
Instructions:
- Combine the first four ingredients in a clay mortar and use a wooden pestle to pound them into a smooth paste, which should take around 5 minutes. Then add the shrimp and continue mashing until they are thoroughly crushed and mixed in, for about 2 minutes. As an alternative method, you can finely chop the mixture using a mini-processor.Next, add the long beans to the mortar and gently press them with the pestle to lightly crush them. After that, include the cucumber pieces, fish sauce, and lime juice, and mix everything together. Add the tomatoes, lightly crush them, and incorporate them into the mixture. Another option is to put the beans and tomatoes in a resealable plastic bag, bruise them by rolling over the bag with a rolling pin, then transfer them to a bowl along with the cucumber, fish sauce, lime juice, and chile dressing. Let it marinate for 10 minutes before stirring in the peanuts.
Summary:
- Calories: 337 kcal
- Fat: 10 g
- Protein: 15 g
- Carbs: 57 g
- Potassium: 1849 mg
- Magnesium: 224 mg