Cucumber, Tomato, and Green Bean Salad

green bean salad thai cucumber tomato

Leela Punyaratabandhu

4 - 6 Servings

Source

Ingredients

1 lb. Persian or English cucumbers, halved lengthwise, sliced on a steep diagonal ¼" thick

6 oz. cherry or grape tomatoes, halved or quartered

4 oz. green beans, trimmed, sliced ona steep diagonal into ⅛"-thick strips

3 large garlic cloves, finely chopped

1 Fresno chile, seeds removed, finely chopped

¾ cup unsalted roasted peanuts, divided

3 Tbsp. (or more) fresh lime juice

1 Tbsp. (or more) light brown sugar

1 Tbsp. (or more) fish sauce (such as Megachef, Squid, or Three Crabs)

Method

Combine cucumbers, tomatoes, green beans, garlic, and chile in a large bowl. Finely chop ½ cup peanuts to the size of lentils and add to bowl.

Whisk lime juice, brown sugar, and fish sauce in a small bowl until sugar is dissolved.

Pour dressing over vegetables and toss with your hands, gently squeezing as you go, until well coated and vegetables have wilted slightly, about 30 seconds. Taste salad and season with more lime juice, brown sugar, or fish sauce if needed. Salad should be equal parts sour and salty, with sweet close behind.

Transfer salad to a platter. Coarsely chop remaining ¼ cup peanuts and scatter over salad.