Title: Tied Bean Salad
Categories: None
Yield: 6 Servings

1 lb Chinese long beans; ends
-trimmed, or regular green
-beans
2 Peeled seeded & diced
-tomatoes
1 sm Zucchini; grated w. skin

----------------------------------DRESSING----------------------------------
3 Garlic cloves; pureed
2 tb Palm sugar or dark brown
-sugar
1/4 c Fish sauce
1/4 c Fresh lime juice
3 Stemmed serrano chiles;
-thinly sliced, w.seeds, (or
-more to taste)
1 tb Chopped kaffir lime leaves;
-OR
1 ts Grated lime zest
1/2 c Dried shrimp
1/2 c Roasted unsalted peanuts

Note: If using regular green beans, don't tie in knots.

For dressing: Mix garlic, palm or brown sugar, fish sauce, lime juice,
chiles, and lime leaves in a bowl. Roughly chop shrimp and peanuts by hand
or in a food processor and add to garlic mixture. (The dressing can be made
in advance and stored up to 3 days in the refrigerator.)

Blanch beans in a large pot of boiling, salted water until barely tender,
about 1 minute. Immediately refresh in a bowl of iced water. Tie each bean
in a series of knots, 1-inch apart. Then cut between knots, so each piece
has a knot in its center. Combine beans with tomatoes and zucchini in a
large bowl and toss with dressing.

Yield: 6 servings TAMALES WORLD TOUR SHOW #WT1A09

NOTES : Formatted by Holly Butman

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MC-Recipe Digest V1 #811 by Holly Butman
on Sep 26, 1997