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
Est. added sugars 2g
How to Make It
Heat grill to high (about 500°F). Combine first 6 ingredients in a bowl; stir with a whisk. Set aside.
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.
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.