Charred Bean Salad

If you can find long beans at a farmers or Asian market, cook them directly on hot grill grates. Otherwise, put string beans in a grill basket set over high heat. The salad will keep for 2 days covered in the fridge.

Ingredients

• 2 tablespoons fresh lime juice
• 1 tablespoon toasted sesame oil
• 4 teaspoons fish sauce
• 2 teaspoons agave nectar
• 1/2 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 1 pound long beans or green beans, trimmed
• 2 tablespoons canola oil, divided
• 1 large sweet onion, cut into 1/2-in.-thick rings
• 1/4 cup torn fresh mint leaves
• 1/2 cup dry-roasted unsalted peanuts

Nutritional Information

• Calories 161
• Fat 10.4g
• Satfat 1.2g
• Monofat 5.5g
• Polyfat 3g
• Protein 4g
• Carbohydrate 15g
• Fiber 1g
• Cholesterol 0.0mg
• Iron 1mg
• Sodium 262mg
• Calcium 58mg
• Sugars 5g
• Est. added sugars 2g

How to Make It

Step 1

Heat grill to high (about 500°F). Combine first 6 ingredients in a bowl; stir with a whisk. Set aside.

Step 2

Toss long beans with 1 tablespoon canola oil in a large bowl. Brush onion rings with remaining 1 tablespoon oil. Grill, turning occasionally, until vegetables are tender and charred in spots, about 8 minutes.

Step 3

Cut beans in half, and coarsely chop onions. Transfer beans and onions to a large bowl. Dress with prepared sauce. Add mint leaves and peanuts. Toss to combine, and serve warm, at room temperature, or cold on a platter.