Thai Bean Salad

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Thai Bean Salad

 

 

500 g (17 /1/2 oz) fresh green beans

1 small cucumber, peeled and seeded

1 small red capsicum (bell pepper), chopped

 

 

Dressing:

 

1/4 cup oil

4 tsp white vinegar

1 small red chilli, chopped

1/4 teaspoon caster (superfine granulated) sugar

4 tsp chopped fresh coriander (cilantro)

 

 

1. Cook whole beans until just tender, drain and plunge into iced

water, drain again.

 

2. Cut cucumber into thin slices and arrange over beans with red

capsicum.

 

3. Mke dressing: Combine all ingredients in a jar; shake well.

 

4. Spoon dressing over ingredients just before serving.

 

 

 

TIP: Beans can be cooked the day before, keep covered in refrigerator.

 

HINT: Wear rubber gloves to cut chilli as it can burn your skin. Do

not rub face or eyes with hands after handling chilli.

 

 

 

Serves 6.