Asian Bean Salad

Asian Bean Salad brings an international flavor to the humble bean salad. I like serving this as a side dish to my barbecues. It is one of the dishes that I am most often asked for the recipe. It was with this recipe that I first got the idea of adding almonds to bean salads to give a crunchy texture. Submitted by David McCarthy, Australia


  • 1 pound (450 grams) long green beans, trimmed, cooked, and cooled
  • 1 tsp crushed red pepper flakes
  • 2 Tbsp rice vinegar
  • 1 tsp chopped garlic
  • 1/4 cup olive oil
  • 2 Tbsp sesame oil
  • 2 cups cherry tomatoes, halved
  • 2 Tbsp crushed toasted almonds
  • Salt and pepper to taste


In a bowl, toss all ingredients together.

Season to taste with salt and pepper.

Serve at room temperature.


  • Substitute peanuts for the almonds.
  • Just before serving this salad, add a small amount of chopped cilantro (coriander) to give it an extra Asian taste.
  • Serve for lunch adding slices of either a grilled small steak or half of a chicken breast. Slice meat on an angle and place on the salad while still hot.

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