Spicy green bean, cucumber, and tomato salad

This recipe is inspired by a recent trip to Vietnam – it’s an attempt to combine the crunchiness of green beans and cucumbers with the spicy/sour/sweet of fish sauce.  Adapted from Serious Eats.


  • 3 cloves garlic, minced
  • 1 small thai chili, seeds removed, minced finely
  • 5 T brown sugar
  • 4 T fish sauce
  • 4 T lime juice
  • 12 oz green beans, trimmed and cut into 1″ pieces
  • 1 small cucumber, seeds removed, split lengthwise and cut into 1/4″ disks
  • 1 medium shallot, thinly sliced
  • 1 c cherry tomatoes, cut in half
  • 1/2 c roughly chopped fresh mint leaves
  • 1/2 c roasted unsalted peanuts, chopped


  1. Bring a small pot of water to boil.
  2. Combine garlic, chili, sugar, fish sauce, lime juice, and stir until combined
  3. Blanch beans in boiling water for approximately 1 minute, drain, and wash with cold water to stop cooking
  4. Combine green beans, cucumber, shallot, mint, peanuts, and dressing in a large bowl, and toss to combine

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