Make Ahead

Thai Green Bean Salad

May 28, 2010
2 Ratings
  • Serves 2-4
Author Notes

A year ago I created a really tasty Thai Steak Salad recipe, and decided to repurpose the dressing and fresh herb combo to make a fresh, light green bean salad. This salad is bright and flavorful, sweet and spicy, and really deliciously complex. Perfect for a main course or side! - Loves Food Loves to Eat —Loves Food Loves to Eat

Test Kitchen Notes

This is a simple and extremely tasty way to serve green beans. I accidentally overcooked my green beans a bit (so they weren't as crisp as I would have liked) but they were still delicious served this way, and my dinner guests agreed. I was pretty generous with the Sriracha, so they were wonderfully spicy. This is a great summer salad if you enjoy Thai flavors! - WinnieAb —The Editors

What You'll Need
  • 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 (I use roma, but your choice)- 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
  1. For dressing, whisk together soy sauce, garlic, fish sauce, rice vinegar, lime juice and zest, brown sugar, and sriracha.
  2. Bring a pot of water to a boil and blanche beans for about 2 minutes, still crunchy and bright green. Shock in cold water.
  3. Combine red pepper, tomato, cilantro, basil, mint, and green beans. Toss with dressing and add black pepper to your liking. Let sit for at least 30 minutes for flavors to meld.
  4. Before serving, toss in peanuts, and garnish with green onion.

See what other Food52ers are saying.

  • Patti
  • Isabel Martinez-Reynoso
    Isabel Martinez-Reynoso
  • Loves Food Loves to Eat
    Loves Food Loves to Eat
  • Suzanne

9 Reviews

Patti October 28, 2020
So simple and very good. I almost didn’t add the tomatoes as mine weren't great but glad I did. The only thing I added was a small dribble of toasted sesame oil - use it very sparingly. It sat for several hours so the beans really absorbed the flavor. Red onion might be an alternative to green. This dressing would work on many other foods, in fact I used it as a marinade for portobello mushrooms before grilling.
Suzanne July 30, 2015
Added shrimp to this dish to make it a grden frsh main dish.
Julie S. December 31, 2014
I had a huge bag of leftover green beans and needed something to give them pop. I love this dressing! I never worked with fish sauce, lime, and rice vinegar before and it's my new favorite combo to explore. So refreshing and healthy! Thx. I also checked out your paprikash recipe. Hoping to make this weekend. Julie
JaneMiami October 7, 2013
Ok, so I'm a little late on the game ...BUT..I made this tonight & honestly, this is one of the most delicious recipes for green beans I've ever eaten! Subbed Thai Basil and red jalapenos. Yum! Now I'm going to see what else you've contributed. So excited over such a simple wonderful salad. Thanks so much.
Loves F. October 8, 2013
Yay awesome!! So glad you liked it... hopefully you'll enjoy some of my other recipes too! I post way more regularly to my blog: :)
Isabel M. February 8, 2013
I loved this recipe. This is coming from a person that hates green beans :-) I modified it a bit either because I didn't had the ingredients or I didn't like them.

- Used meyer lemon instead of lime
- Did not use fish sauce or mint
- Used chilli flakes instead of the sriracha sauce
- Added chopped spinach
Loves F. October 8, 2013
Nice additions, glad you liked it!
rbnyc August 16, 2011
I made this for dinner last night with green and yellow beans. Really nice recipe. The only thing I didn't have in house were peanuts so I skipped that step. Next time I won't or I'll roast cashews instead. But the flavors were spot on and the dish really worked well. Thanks for posting it.
Loves F. October 8, 2013
Thanks... I bet cashews would be great!