Warm Thai-Style Green Bean and Tomato Salad

By: The Ultimate Instant Pot CB for Two by Janet Zimmerman

Warm Thai-Style Green Bean and Tomato Salad
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Low Carb, Low Fat, Low Sodium, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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"]
cuisine icon 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, 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 icon Prep Time
10 min
cook icon Cook Time
0 min

serving icon 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.
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