30 Min

DF

GF

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Green Bean Salad

This spicy and bright green bean salad is delicious hot or cold. We like to let the green beans rest in the pan for 3 to 5 minutes afterwards to allow them to cook just a bit more without direct heat.

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Cook Time

30 Minutes

Serves

4

Directions

Step 1

Heat the oil and pop the mustard seeds. Add asafetida and coconut, then cook for 3 to 4 minutes until coconut is a bit golden.

Step 2

Add the kari leaves, green beans, ginger, black pepper, and salt. Cover beans and cook for 10 to 12 minutes until tender but still bright green.

Step 3

Remove from the heat and let the beans sit for 3 to 5 minutes to continue cooking slightly. Stir in tomatoes and peanuts and garnish with amchur and cilantro and serve.

Notes & Variations

If you do not have any amchur on hand, finish the dish with fresh lemon juice and/or lemon zest.
Fold in almonds or pecans instead of peanuts.
Use sun-dried tomatoes in place of fresh.
This salad is good the next day cold also or tossed with some greens in a salad.

Ingredients

1 pound green beans, sliced in half on a bias

2 tablespoons neutral oil (like sesame)

1 teaspoon black mustard seeds

Pinch of asafetida

2 tablespoons minced coconut

10 to 12 kari leaves, finely chopped

2 tablespoons ground ginger

1 teaspoon freshly ground black pepper

1 teaspoon sea salt

1 cup fresh tomatoes, diced

1/4 cup roasted peanuts, chopped

Pinch of amchur

2 tablespoons cilantro, finely chopped

Step 1

Heat the oil and pop the mustard seeds. Add asafetida and coconut, then cook for 3 to 4 minutes until coconut is a bit golden.

Step 2

Add the kari leaves, green beans, ginger, black pepper, and salt. Cover beans and cook for 10 to 12 minutes until tender but still bright green.

Step 3

Remove from the heat and let the beans sit for 3 to 5 minutes to continue cooking slightly. Stir in tomatoes and peanuts and garnish with amchur and cilantro and serve.

1 pound green beans, sliced in half on a bias

2 tablespoons neutral oil (like sesame)

1 teaspoon black mustard seeds

Pinch of asafetida

2 tablespoons minced coconut

10 to 12 kari leaves, finely chopped

2 tablespoons ground ginger

1 teaspoon freshly ground black pepper

1 teaspoon sea salt

1 cup fresh tomatoes, diced

1/4 cup roasted peanuts, chopped

Pinch of amchur

2 tablespoons cilantro, finely chopped

Notes & Variations

If you do not have any amchur on hand, finish the dish with fresh lemon juice and/or lemon zest.
Fold in almonds or pecans instead of peanuts.
Use sun-dried tomatoes in place of fresh.
This salad is good the next day cold also or tossed with some greens in a salad.

Tags:

30 Min

Tags:

30 Min

Eat your greens!

Green beans belong on more than just your Thanksgiving plate, try 'em out in these dishes!

YOU WON'T REGRET IT

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