Warm Thai-Style Green Bean and Tomato Salad


  • 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
  • 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.
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