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
0minutes
Servings Prep Time
2servings 10minutes
Cook Time
0minutes
Ingredients
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
Instructions
  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