I have always believed that beautiful food doesn’t need to be complicated. Sometimes, the most striking dishes arise from simple, fresh ingredients and bold flavor combinations.
I had an abundance of long green beans in my garden. I also had tons of cherry tomatoes. This salad is a perfect way to showcase them. It has tangy and crisp Southeast Asian vibes.
This salad is bright, herbaceous, crunchy, and full of that perfect balance of salty, sour, spicy, and sweet. It’s ideal as a side, light lunch, or even an accompaniment to grilled tofu or tempeh. And it’s fully plant-based, naturally gluten-free, and just bursting with textures and flavor contrast.
What Makes This Salad Shine
Here are a few things I love about this dish:
- Texture contrast: crisp-tender green beans, crunchy peanuts, and mung sprouts
- Herbs & freshness: fragrant cilantro, mint, or Thai basil take this from “just beans” to “wow.”
- Flavor balance: tangy lime juice. Salty vegan fish sauce. Sweetness (maple or palm sugar). And chili heat.
- Ease & speed: you blanch the beans and sprouts , whisk the dressing, toss everything, and let the flavors meld.
- Make-ahead friendly: The salad actually tastes better after sitting for 20–30 minutes. If you don’t mind soggy peanuts, but you can always scatter fresh ones right before serving.
Grean bean and sprouts salad - thai inspired
This vegan salad is bright, herbaceous, crunchy, and full of that perfect balance of salty, sour, spicy, and sweet
Ingredients
- Fresh green beans (2 cups) – Trim ends, cut in one to 2 inch diagonal
- Fresh Mung sprouts (1 bag)
- Cherry Tomatoes (1 cup) – Halved or whole
- Fresh cilantro and basil (½ cup) – Roughly chopped
- Coconut flakes (⅓ cup)
- Organic peanuts (1/2 cup)
- Red Thai chilies ( 2 or 3) – Thinly sliced (adjust per heat tolerance)
- Lime juice (1 tbsp) – Or more to taste
- Tamarind Juice (3 tbsp) – Soaked tamarind in water
- Jaggery powder or Maple syrup (1 tbsp) – Adjust for sweetness
- Toasted sesame oil (1/4 tsp) – For extra aroma (optional)
- Vegan fish sauce or soy sauce (1 ½ tbsp) – For deeper umami (e.g. kelp-based)
- Salt To taste
Directions
1. Blanch the green beans and sprouts. Bring a pot of salted water to a rolling boil. Add the trimmed green beans, cook ~2–3 minutes until bright green and just fork-tender (not mushy). Immediately drain and plunge into an ice bath (or rinse under very cold water) to stop cooking and retain crispness. Do the same for the sprouts but boil for just 1 minute.
2. Prepare the dressing. Soak 2 inches of tamarind in 1/4 cup hot water for 5 minutes, mix to break down the pulp and strain the juice. In a bowl or jar, whisk together tamarind juice, lime juice, jaggery powder, and vegan fish sauce substitute. Add the closed red Thai chilies. Taste and adjust—if too tangy, add a tiny pinch more sweetener; if flat, add a smidge more tamarind or lime. Add the sesame oil if using.
3. Assemble the salad. In a mixing bowl, combine the cooled green beans and sprouts, cherry tomatoes, and chopped herbs. Pour the dressing over, toss gently to coat everything.
4. Add nuts and let it rest. Toast the peanuts and coconut on a medium flame until fragrant and crush in a mortar and pestle. Fold in most of the crushed peanuts and coconut, reserving a small handful for garnish. Let the salad sit ~20–30 minutes (at room temp or chilled) to allow flavors to meld. If you prefer more crispness, wait less or add nuts just before serving.
5. Serve & enjoy. Transfer to a serving bowl or platter. Top with the reserved nuts and extra herbs as garnish. This goes beautifully alongside grilled tofu, tempeh, or as part of a plant-based spread.
Tips & Variations
- Crunch upgrade: Add thinly shaved raw radish, julienned carrot, or cucumber ribbons for more texture.
- Spice level: Use red pepper flakes, extra fresh chili, or even a dash of chili oil if you like heat.
- Nut allergy? Swap to pumpkin seeds (pepitas) or sunflower seeds.
- Switch greens: Snap peas, haricots verts, or even blanched asparagus could work in a pinch.
- Serve cold or room temp: I personally love this salad just slightly chilled or at room temperature.
This salad is a reminder that vibrant, nourishing food doesn’t have to be fussy. In just a few simple steps, you transform humble green beans. They become a dish that excites the palate and lifts the spirit.
I’m transported to sunlit afternoons whenever I take a bite. I feel the warm breezes and the joyful simplicity of fresh herbs and citrus. I hope it brings a little of that luminous energy to your table.
If you try it, post a photo. Tag me @foodforthesoul00 so I can see it. Don’t hesitate to tweak it to your taste. After all, soul food is personal.
Love and light,
— Zeba @Food for the Soul
Food For The Soul 