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    Home » Salads

    Green Bean Salad with Mango and Thai-Style Vinaigrette

    Jun 12, 2013 · Modified: Jul 17, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 4 Comments

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    Green Bean and Mango Salad with Thai-Style Vinaigrette - Andrea Meyers

    Part of my summer memories include snapping green beans with my sister. My father would bring them home from local farmers by the bushel or half bushel, and we would sit down on sheet with the beans piled in the middle and begin snapping. Mom canned many of them, and some went straight into a pot with a ham bone. I still love green beans cooked that old-fashioned way, but I also love them crisp tender in salads, stir fried, and in other side dishes.

    In this green bean salad, I combined my favorite Thai flavors in a vinaigrette and tossed it with green beans, mango, red bell pepper, and cilantro. It’s such a refreshing combination and tastes like a big mouthful of summer. Even my two older boys who aren’t green bean fans ate this and asked for seconds. Except for Monkey Boy, who may never come around on green beans. But we’ll keep trying with him!

    Recipe Notes

    Make sure the green beans are cooked just right. Overcook and they will be a mushy mess; undercook and you’ll be chewing for a while. They should be tender with just a bit of crunch.

    Green Bean and Mango Salad with Thai-Style Vinaigrette - Andrea Meyers
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    Green Bean Salad with Mango and Thai-Style Vinaigrette

    Adapted from Wegman’s.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Salad
    Cuisine: American, Thai
    Diet: Gluten Free, Vegetarian
    Keyword: cilantro, green beans, mango, peppers, red onions, summer
    Servings: 4
    Calories: 132kcal

    Equipment

    • large pot with lid
    • medium bowl
    • 1 small jar

    Ingredients

    Vinaigrette

    • 1 tablespoon gluten-free fish sauce
    • 1 lime
    • 1 tablespoon olive oil
    • 1 tablespoon palm sugar (or light brown sugar)
    • ½ teaspoon sea salt
    • 1 clove garlic (minced)
    • 1 small stalk lemongrass (thinly sliced)
    • 1 teaspoon gluten-free Thai hot chili sauce

    Salad

    • 1 pound French green beans (trimmed)
    • 1 medium mango (peeled and thinly sliced)
    • 1 red bell pepper (thinly sliced)
    • ½ medium red onion (thinly sliced)
    • handful cilantro leaves
    US Customary - Metric

    Preparation

    • VINAIGRETTE – In the small jar, shake the fish sauce, lime juice, olive oil, palm sugar, sea salt, garlic, lemongrass, and hot chili sauce. Allow to set for at least 30 minutes.
    • SALAD – Cover the beans in water in the large pot, and bring to a boil. Reduce heat to medium and cook beans until crisp tender, about 8 to 10 minutes. Drain and immediately transfer to an ice bath in a medium bowl. Allow beans to cool, then drain. Add the sliced mango, bell pepper, red onion, and cilantro leaves. Toss with the vinaigrette and chill for at least 2 hours before serving.

    Nutrition

    Calories: 132kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 677mg | Potassium: 448mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2274IU | Vitamin C: 77mg | Calcium: 56mg | Iron: 2mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Marie @ Not Enough Cinnamon.com says

      June 14, 2013 at 4:09 am

      This salad looks delicious. I love to add mangoes to savory meals! Thanks mentioning my green bean salad 🙂

      Reply
    2. kristy @ the wicked noodle says

      June 14, 2013 at 9:15 am

      What a unique and healthy looking salad! This looks amazing, Andrea!

      Reply
    3. Lydia (The Perfect Pantry) says

      June 14, 2013 at 10:36 am

      Are you growing lemongrass in your garden? I've had pretty good success with it here in the northeast.

      Reply
    4. Kalyn says

      June 14, 2013 at 11:18 am

      YUM! Wish I had some green beans.

      Reply

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