Recipe - Tied Bean Salad

1 pound Chinese long beans; ends
trimmed, or regular green
beans
2 Peeled seeded & minced
tomatoes
1 small Zucchini; grated w. skin

DRESSING
3 Garlic cloves; pureed
2 tablespoon Palm sugar or dark brown
sugar
One fourth cup Fish sauce
One fourth cup Fresh lime juice
3 Stemmed serrano chiles;
thinly cut or sliced up , w.seeds, (or
more to taste)
1 tablespoon Chopped kaffir lime leaves;
OR
1 teaspoon Grated lime zest
One half cup Dried shrimp
One half cup Roasted unsalted peanuts

Note: If using regular green beans, don't tie in knots.

For dressing: Mix garlic, palm or brown sugar, fish sauce, lime juice,
chiles, and lime leaves in a bowl. Roughly chop shrimp and peanuts by hand
or in a food processor and add to garlic mixture. (The dressing can be made
in advance and stored up to 3 days in the refrigerator.)

Blanch beans in a large pot of boiling, salted water until barely tender,
about 1 minute. Immediately refresh in a bowl of iced water. Tie each bean
in a series of knots, 1inch apart. Then cut between knots, so each piece
has a knot in its center. Combine beans with tomatoes and zucchini in a
large bowl and toss with dressing.

Yield: 6 servings TAMALES WORLD TOUR SHOW #WT1A09

NOTES : Formatted by Holly Butman

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest V1 #811 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997