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

Ingredients

• 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

Method

In a bowl, toss all ingredients together.

Season to taste with salt and pepper.

Serve at room temperature.

Variations

• 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.

Do you have comments or a variation of this recipe you would like to share? Submit it using the Contact form.

Go to top of Asian Bean Salad Recipe

Go to Recipes Mania Bean Salad Recipes

Go to Recipes Mania Home Page

Most Popular Recipes Last Month

Bookmark & Subscribe