Warm Thai-Style Green Bean and Tomato Salad

A few years ago, I was searching for a side dish for a Thai-inspired main course, and came across a salad with chopped tomatoes and green beans, garnished with lots of herbs and peanuts. A Thai acquaintance of mine let me know in no uncertain terms that it was not an authentic Thai recipe, since a Thai recipe would never include raw tomatoes. Oh well. It’s still really good.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Low Carb, Low Fat, Low Sodium, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Keywords

15-30 min, 2 servings, bean recipe, beans, cherry or grape tomatoes, chiffonade-cut fresh basil, chopped cilantro, chopped roasted cashews, contributed, cook 0 min, easy, fish sauce, freshly squeezed lime juice, green beans, instant pot bean recipe, instant pot beans, instant pot recipe, instant pot salad recipe, Janet Zimmerman, kosher salt, low carb, low fat, low sodium, main course, modern, plant-based, prep 10 min, pressure cook, pressure cooker recipes, salad recipe, small fresh red chile, small garlic clove, sugar, vegan, vegetarian

Prep Time

10 min

Cook Time

0 min

Servings

2 servings

Ingredients

6 oz green beans
1/4 tsp kosher salt
3/4 cup cherry or grape tomatoes
1/4 cup chopped cilantro
2 tbsp chiffonade-cut fresh basil
2 tbsp chopped roasted cashews
1 small fresh red chile
2 tsp freshly squeezed lime juice
2 tsp sugar
2 tsp fish sauce
1 small garlic clove

Instructions

Place the green beans in a steamer basket. Add 1 cup of water to the inner pot and place the steamer basket inside. Lock the lid into place. Select Steam and adjust the pressure to High and the time to 0 minutes.
While the pressure builds to cook the beans, make the dressing. In a medium bowl, whisk together all the ingredients.
When the beans are cooked, quick release the pressure. Unlock the lid. Remove the beans; they should be mostly tender but should have a slightly crisp center. Sprinkle them with the salt and let cool for a minute. Add the beans to the dressing and add the tomatoes. Toss well with the dressing and let sit for 2 to 3 minutes, or until barely warm. Add the cilantro, basil, and cashews, and toss gently. Serve immediately.

Notes

Double It:
Cook double the amount of the green beans and use the extra
in the Italian Tuna and Bean Salad
Per Serving
Calories: 231; Fat: 9 g;
Carbohydrates: 38 g;
Fiber: 9 g; Protein: 8 g;
Sodium: 214 mg