Long Bean, Cucumber, and Tomato Salad




It was Gary and my wedding anniversary last weekend, and we spent a lovely weekend together in a tiny fishing town in the Florida Panhandle. We took our boat, and hoped to come home with fish and scallops and other delicious things from the sea, but instead we came home with a boat motor that doesn’t work. Let’s just say our boat has not paid for itself in seafood quite yet.

However, upon return, our friends Sam and Jess who were watching our hairy dog for the weekend had dinner ready for us when we got back into Gainesville. Watching our dog AND feeding us a delicious dinner? Win win!

We left some long beans with Jess, and she whipped up this über-tasty Thai recipe by Andy Ricker. The recipe was found on Epicurious, but is added here below.


2 dried Thai chiles, soaked for 2 minutes in warm water, drained
3 small garlic cloves, crushed
1/4 lime, cut into 3 wedges
1 T sugar
1 T dried tiny shrimp
9 long beans (2 1/2 ounces) or green beans, trimmed, cut into 2 1/2″ lengths
1 cucumber, coarsely chopped into 1″ pieces
2 T Thai fish sauce (nam pla)
2 T fresh lime juice
6 cherry tomatoes, halved
2 T crushed roasted, unsalted peanuts


Place first 4 ingredients in a bowl and pound with a wooden pestle until mashed into a fine paste, about 5 minutes. Add shrimp; mash until pulverized and well combined, about 2 minutes. (Alternatively, process in a mini-processor until finely chopped.)

Add long beans to mortar (even though the recipe didn’t call for this, you can experiment with blanching the beans before); lightly crush with pestle to bruise. Add cucumber pieces, fish sauce, and lime juice. Mix well. Add tomatoes, lightly crush, and mix in. (Alternatively, place beans and tomatoes in a resealable plastic bag. Roll a rolling pin over bag to bruise vegetables; transfer to a bowl with the cucumber, fish sauce, lime juice, and chile dressing.) Let marinate for 10 minutes. Stir in peanuts right before serving.

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