LibreRecipes

Long Bean Salad

Rating

Calories

172.0

Protein

6.0

Sodium

739.0

Fat

12.0

Find long beans at Asian or specialty grocers.

1/2 cup unsweetened coconut flakes

1 bunch watercress, tough stems removed, cut into 2" lengths (about 5 cups)

Kosher salt

3/4 pound Chinese long beans or green beans, trimmed, cut into 1" pieces

2 tablespoons fish sauce

2 tablespoons fresh lime juice

1 tablespoon coconut sugar or brown sugar

1/2 small red onion, thinly sliced

1 tablespoon thinly sliced kaffir lime leaves or 1 teaspoon finely grated lime zest

1/4 cup coarsely chopped roasted peanuts, preferably unsalted

Preheat oven to 350° Toast coconut flakes on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes. Let cool.
Meanwhile, cook watercress in a large saucepan of boiling salted water until just wilted, about 10 seconds; using a slotted spoon, transfer to a colander set in a large bowl of ice water. Drain, then gently squeeze out excess water.
Return water in saucepan to a boil. Cook beans until crisp-tender, about 4 minutes; transfer to ice water. Drain, then pat dry.
Whisk fish sauce, lime juice, and coconut sugar in a large bowl until sugar dissolves. Add watercress, beans, onion, and kaffir lime leaves and toss to coat. Serve topped with coconut and peanuts.