Anchor Run CSA: Recipes

V Thai-Style Green Bean Salad

From Food and Wine magazine; serves 2-4

1/4 cup soy sauce
1 large clove garlic, pressed
1.5 teaspoons fish sauce
1 tablespoon rice vinegar
Zest and juice of one large lime
1 tablespoon light brown sugar
Squirt of Sriracha sauce (spice to your liking)
1 pound fresh green beans/string beans, ends removed and cut in half
2 tomatoes chopped
1 red bell pepper, thinly sliced
1/4 cup chopped cilantro
1/4 cup chopped fresh basil
1-2 springs chopped fresh mint
1/4 cup roasted chopped peanuts
Sliced green onion for garnish
Black pepper, cracked

For dressing, whisk together soy sauce, garlic, fish sauce, rice vinegar, lime juice and zest, brown sugar, and sriracha.
Bring a pot of water to a boil and blanche beans for about 2 minutes, still crunchy and bright green. Shock in cold water.
Combine tomato, red pepper, cilantro, basil, mint, and green beans. Toss with dressing and add cracked black pepper to your liking. Let sit for at least 30 minutes for flavors to meld.
Before serving, toss in peanuts and garnish with green onion.