Photo: Caitlin Bensel
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.
How to Make It
Step 1
Heat grill to high (about 500°F). Combine first 6 ingredients in a bowl; stir with a whisk. Set aside.
Step 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.
Step 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.
