Charred Bean Salad
If you can find long beans at a farmers or Asian market, cook them directly on hot grill grates. Otherwise, put string beans in a grill basket set over high heat. The salad will keep for 2 days covered in the fridge.
- 2 tablespoons fresh lime juice
- 1 tablespoon toasted sesame oil
- 4 teaspoons fish sauce
- 2 teaspoons agave nectar
- 1/2 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1 pound long beans or green beans, trimmed
- 2 tablespoons canola oil, divided
- 1 large sweet onion, cut into 1/2-in.-thick rings
- 1/4 cup torn fresh mint leaves
- 1/2 cup dry-roasted unsalted peanuts
- Calories 161
- Fat 10.4g
- Satfat 1.2g
- Monofat 5.5g
- Polyfat 3g
- Protein 4g
- Carbohydrate 15g
- Fiber 1g
- Cholesterol 0.0mg
- Iron 1mg
- Sodium 262mg
- Calcium 58mg
- Sugars 5g
- Est. added sugars 2g
How to Make It
Heat grill to high (about 500°F). Combine first 6 ingredients in a bowl; stir with a whisk. Set aside.
Toss long beans with 1 tablespoon canola oil in a large bowl. Brush onion rings with remaining 1 tablespoon oil. Grill, turning occasionally, until vegetables are tender and charred in spots, about 8 minutes.
Cut beans in half, and coarsely chop onions. Transfer beans and onions to a large bowl. Dress with prepared sauce. Add mint leaves and peanuts. Toss to combine, and serve warm, at room temperature, or cold on a platter.