Thai Green Bean Salad Recipe

Name: Thai Green Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup soy sauce; 2 cloves garlic, minced or pressed; 1 tbsp rice vinegar; 1 lime, zest and juice; 1 tbsp light brown sugar; 1/8 tsp sriracha sauce; 1 lb fresh green beans; 2 roma tomatoes, chopped; 1 red bell pepper, chopped to bite-size; 1 onion, chopped to bite-size; 1/4 cup fresh parsley, chopped; 1/4 cup fresh basil, chopped; 2 sprigs fresh mint, chopped; 1/4 cup dry roasted peanuts, chopped; 1 green onion, sliced for garnish; to taste black pepper

Servings: persons

1/4 cup soy sauce
2 cloves garlic, minced or pressed
1 tbsp rice vinegar
1 lime, zest and juice
1 tbsp light brown sugar
1/8 tsp sriracha sauce
1 lb fresh green beans
2 roma tomatoes, chopped
1 red bell pepper, chopped to bite-size
1 onion, chopped to bite-size
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
2 sprigs fresh mint, chopped
1/4 cup dry roasted peanuts, chopped
1 green onion, sliced for garnish
to taste black pepper

1
Saute onions and bell peppers (in cooking spray for 0 points, or whatever you prefer butter, oil, etc.)
2
to desired firmness.
3
If you like raw onions, like me, this step is unnecessary, but if you're cooking for someone who is sensitive to raw onion, like my husband, you will want to make sure you cook them first!
4
Whisk the soy sauce, garlic, rice vinegar, lime juice, lime zest, brown sugar, and sriracha.
5
Blanch beans in boiling water (cook about 2-3 minutes than transfer to bowl of ice water)
6
Drain the beans and mix with onions, peppers, tomatoes, parsley, basil, mint, and black pepper.
7
Pour dressing over veggies and mix well.
8
Let sit in refrigerator for no less than 30 minutes.
9
Toss with peanuts and green onions just before serving.

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup soy sauce, 2 cloves garlic, minced or pressed, 1 tbsp rice vinegar, 1 lime, zest and juice, and more.

Yes, Thai Green Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Green Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions