Thai Winged Bean Salad
What the heck are winged beans? Glad you asked, but you can use green beans too in this lovely, coconutty, creamy Thai salad that is dairy-free.
Servings 4 ea
Calories 201kcal
Ingredients
- 1 lb Thai winged beans about 2 heaping cups
- 2 ea hardboiled eggs chopped into 1/2" dice
Coconut Dressing
- 2 Tb coconut cream or 1/4 c coconut milk
- 1 Tb fish sauce
- 2 tsp lime juice about 1/2 lime squeezed
- 2 tsp minced shallot
- 1 tsp chili garlic sauce or sriracha sauce
- 1 tsp sugar
Instructions
- Bring large pot of water to a boil. Cut wing beans lengthwise and then cut in half.
- Blanch beans in boiling water for 3-4 minutes until crisp tender. Shock in ice water or run under cold water. Drain well.
- Mix dressing ingredients together in a bowl. Toss with drained beans and chopped egg. Reserve some chopped hardboiled egg for garnish on top.
Notes
- If you can't find winged beans, regular green beans work well too.
- To make this vegetarian, substitute fish sauce with 1/2 Tb soy sauce and additional salt to taste. Also, leave the egg garnish for the top, so the soy sauce doesn't make it brown.
- Other items you could add are poached shrimp, cooked ground pork, fried shallots, grapefruit segments, or fried garlic chips.
- To make ahead of time, complete all steps but mix the dressing with the beans when ready to serve.
- Keep in the fridge to snack on for up to 3 days.
Nutrition
Calories: 201kcal | Carbohydrates: 34g | Protein: 13g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 455mg | Potassium: 701mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 34mg | Iron: 2.4mg