The refreshing ginger-lime dressing adds an Asian touch to this classic salad, while the roasted peanuts provide the perfect crunch. With the fresh beans from Switzerland (now in season!) an even bigger treat 😋.
Preparation 15 min | Preparation 20 min | Total 35 min
Ingredients for 4 people
- 500 g green beans
- 500 g coco beans
- 80 g salted Peanuts
- 1/2 tsp oil
For the dressing
- 1 cm ginger
- 1 shallot
- 2 cloves of garlic
- 6 tbsp olive oil
- Juice of two limes
- Zest of one lime
- 1 tsp sugar
- 1 bunch coriander
- Coarse-grained sea salt (or fleur de sel)
- Pepper
How to make it
- Wash the beans, cut off the tops and pull off the strings.
- Boil beans in salted water until al dente, taking care not to overcook, then rinse with ice-cold water and leave to cool completely.
- Coarsely chop the peanuts and fry with 1/2 tsp oil in a frying pan, stirring constantly, for approx. 2 min until golden, then transfer to a paper towel and leave to cool.
- Peel the ginger and garlic and chop together very finely.
- Peel and finely chop the shallots, pluck the coriander leaves from the stem and chop coarsely.
- Mix the ginger, garlic and onions in a salad bowl with the olive oil and lime juice, add the lime zest and sugar and season with coarse-grained sea salt and pepper.
- Add the cold beans, roasted peanuts and chopped coriander, mix well and leave to stand for a while before serving.
Tip! When seasoning, remember that the peanuts are salted. So be careful with the salt.
Developed by The Lucky Tofu
