Name: Tied Bean Salad
Ingredients: 1 lb Chinese long beans; ends trimmed, or regular green beans; 2 Peeled seeded & diced tomatoes; 1 sm Zucchini; grated w. skin; 3 Garlic cloves; pureed; 2 tb Palm sugar or dark brown sugar; 1/4 c Fish sauce; 1/4 c Fresh lime juice; 3 Stemmed serrano chiles; thinly sliced, w.seeds, (or more to taste); 1 tb Chopped kaffir lime leaves; OR; 1 ts Grated lime zest; 1/2 c Dried shrimp; 1/2 c Roasted unsalted peanuts

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CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood	Niger		6	Servings

INGREDIENTS

1	lb	Chinese long beans; ends trimmed, or regular green beans
2		Peeled seeded & diced tomatoes
1	sm	Zucchini; grated w. skin
3		Garlic cloves; pureed
2	tb	Palm sugar or dark brown sugar
1/4	c	Fish sauce
1/4	c	Fresh lime juice
3		Stemmed serrano chiles; thinly sliced, w.seeds, (or more to taste)
1	tb	Chopped kaffir lime leaves; OR
1	ts	Grated lime zest
1/2	c	Dried shrimp
1/2	c	Roasted unsalted peanuts

INSTRUCTIONS

DRESSING
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, 1-inch 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 MC-Recipe Digest V1 #811 by Holly Butman
<[email protected]> on Sep 26, 1997

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