Warm Thai-Style Green Bean and Tomato Salad
A few years ago, I was searching for a side dish for a Thai-inspired main course, and came across a salad with chopped tomatoes and green beans, garnished with lots of herbs and peanuts. A Thai acquaintance of mine let me know in no uncertain terms that it was not an authentic Thai recipe, since a Thai recipe would never include raw tomatoes. Oh well. It’s still really good.
Servings Prep Time
2servings 10minutes
Cook Time
Servings Prep Time
2servings 10minutes
Cook Time
For the salad
  • 6oz green beanswashed, trimmed, and cut into 1 inch pieces
  • 1/4tsp kosher salt
  • 3/4cup cherry or grape tomatoeshalved
  • 1/4cup chopped cilantro
  • 2tbsp chiffonade-cut fresh basil
  • 2tbsp chopped roasted cashews
For the dressing
  • 1 small fresh red chileseeded and finely chopped, Fresno or red jalapeño
  • 2tsp freshly squeezed lime juice
  • 2tsp sugar
  • 2tsp fish sauce
  • 1 small garlic cloveminced or pressed
  1. Place the green beans in a steamer basket. Add 1 cup of water to the inner pot and place the steamer basket inside. Lock the lid into place. Select Steam and adjust the pressure to High and the time to 0 minutes.
  2. While the pressure builds to cook the beans, make the dressing. In a medium bowl, whisk together all the ingredients.
  3. When the beans are cooked, quick release the pressure. Unlock the lid. Remove the beans; they should be mostly tender but should have a slightly crisp center. Sprinkle them with the salt and let cool for a minute. Add the beans to the dressing and add the tomatoes. Toss well with the dressing and let sit for 2 to 3 minutes, or until barely warm. Add the cilantro, basil, and cashews, and toss gently. Serve immediately.
Recipe Notes

Double It:
Cook double the amount of the green beans and use the extra
in the Italian Tuna and Bean Salad

Per Serving
Calories: 231; Fat: 9 g;
Carbohydrates: 38 g;
Fiber: 9 g; Protein: 8 g;
Sodium: 214 mg