Long-Bean Salad with Roasted Peanuts

Preparation info
  • Serves


    • Difficulty


Appears in

By Naomi Duguid

Published 2012

  • About

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 a