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Charred Bean Salad

Photo: Caitlin Bensel
Active time 25 mins
Total time 25 mins

Serves 6

If you can find long beans at a farmers or Asian market, cook them directly on hot grill grates. Otherwise, put string beans in a grill basket set over high heat. The salad will keep for 2 days covered in the fridge.


  • 2 tablespoons fresh lime juice
  • 1 tablespoon toasted sesame oil
  • 4 teaspoons fish sauce
  • 2 teaspoons agave nectar
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 pound long beans or green beans, trimmed
  • 2 tablespoons canola oil, divided
  • 1 large sweet onion, cut into 1/2-in.-thick rings
  • 1/4 cup torn fresh mint leaves
  • 1/2 cup dry-roasted unsalted peanuts

Nutrition Information

  • calories 161
  • fat 10.4 g
  • satfat 1.2 g
  • monofat 5.5 g
  • polyfat 3 g
  • protein 4 g
  • carbohydrate 15 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 262 mg
  • calcium 58 mg
  • sugars 5 g
  • Est. Added Sugars 2 g

How to Make It

  1. Heat grill to high (about 500°F). Combine first 6 ingredients in a bowl; stir with a whisk. Set aside.

  2. Toss long beans with 1 tablespoon canola oil in a large bowl. Brush onion rings with remaining 1 tablespoon oil. Grill, turning occasionally, until vegetables are tender and charred in spots, about 8 minutes. 

  3. Cut beans in half, and coarsely chop onions. Transfer beans and onions to a large bowl. Dress with prepared sauce. Add mint leaves and peanuts. Toss to combine, and serve warm, at room temperature, or cold on a platter.