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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. The salad will keep for 2 days in the fridge.

Tim Cebula
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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. 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.

Nutrition Facts

161 calories; fat 10.4g; saturated fat 1.2g; mono fat 5.5g; poly fat 3g; protein 4g; carbohydrates 15g; fiber 1g; iron 1mg; sodium 262mg; calcium 58mg; sugars 5g; added sugar 2g.
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