Long-Bean Salad with Roasted Peanuts

Yard-long beans are the long pods of the cowpea. They are a wonderfully versatile version of green beans, for they hold their texture when cooked and are beautiful too. Here they’re briefly boiled until just tender, cut into lengths, and simply dressed for a classic central Burmese salad. You can cook the beans an hour ahead and they’ll keep their good firm texture. (Green beans can be substituted for long beans, but they don’t hold as well.) There’s a nice crunch from the roasted peanuts and fried shallots.


  • About ¾ pound long beans
  • ¼ cup Chopped Roasted Peanuts
  • 1 tablespoon plus 1 teaspoon fresh lime juice
  • 2 teaspoons fish sauce
  • 2 teaspoons Shallot Oil
  • ½ teaspoon salt, or to taste
  • 2 tablespoons Fried Shallots


Bring a pot of water, about 4 cups, to a boil. Toss in the beans and cook at a rolling boil for about 5 minutes, until just tender but still firm. Drain and set aside to cool for 5 minutes.

Trim the ends from the beans and cut into 1½- to 2-inch lengths. (You should have about 4 cups loosely packed.) Transfer to a serving platter or bowl and set aside until ready to serve.

Add the peanuts to the beans. Stir the lime juice, fish sauce, and shallot oil together in a small bowl or cup, then pour over the beans and toss. Sprinkle on the salt and toss again. Sprinkle the fried shallots decoratively on top.