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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.
Course Salad
Cuisine American, Thai
Diet Gluten Free, Vegetarian
Keyword cilantro, green beans, mango, peppers, red onions, summer
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 132kcal
Author Andrea

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

Instructions

  • 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