Cucumber, Tomato, and Green Bean Salad

Name: Cucumber, Tomato, and Green Bean Salad
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)

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Servings: 5

Author : Leela Punyaratabandhu

salad thai southeast asian

Ingredients

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1 lb. Persian or English cucumbers, halved lengthwise, sliced on a steep diagonal ¼" thick6 oz. cherry or grape tomatoes, halved or quartered4 oz. green beans, trimmed, sliced ona steep diagonal into ⅛"-thick strips3 large garlic cloves, finely chopped1 Fresno chile, seeds removed, finely chopped¾ cup unsalted roasted peanuts, divided3 Tbsp. (or more) fresh lime juice1 Tbsp. (or more) light brown sugar1 Tbsp. (or more) fish sauce (such as Megachef, Squid, or Three Crabs)

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Instructions

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Step 1

Combine cucumbers, tomatoes, green beans, garlic, and chile in a large bowl. Finely chop ½ cup peanuts to the size of lentils and add to bowl.

Step 2

Whisk lime juice, brown sugar, and fish sauce in a small bowl until sugar is dissolved.

Step 3

Pour dressing over vegetables and toss with your hands, gently squeezing as you go, until well coated and vegetables have wilted slightly, about 30 seconds. Taste salad and season with more lime juice, brown sugar, or fish sauce if needed. Salad should be equal parts sour and salty, with sweet close behind.

Step 4

Transfer salad to a platter. Coarsely chop remaining ¼ cup peanuts and scatter over salad.