Ginger-Peanut Green Bean Salad
This green bean recipe showcases crisp, fresh-from-the-garden produce with a zesty peanut vinaigrette. Red chilis and chopped nuts add interesting texture and color. For variety, you could substitute glazed pecans for the peanuts or cashews; baby turnips or julienned jicama could sub in for the radish. —Nancy Elliott, Houston, Texas
Total TimePrep/Total Time: 30 min.
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons creamy peanut butter
- 1 tablespoon honey
- 3/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon garlic powder
- 1 pound fresh green beans, trimmed and halved
- 2 red jalapeno peppers, seeded and thinly sliced
- 2 radishes, julienned
- 1/4 cup chopped salted peanuts
- For vinaigrette, in a small bowl, whisk the first 10 ingredients until blended.
- In a large saucepan, bring 6 cups water to a boil. Add green beans in batches; cook, uncovered, 3-4 minutes or just until crisp-tender. Drain beans and immediately drop into ice water. Drain and pat dry.
- Transfer beans to a large bowl. Add jalapenos and radishes. Drizzle with vinaigrette; toss to coat. Top with peanuts.