Cold Green Bean Salad

Simplicity itself, this recipe takes a favourite vegetable and gives it a touch of Southeast Asian zest. Serve these beans either as a salad or as a side vegetable dish. They may be prepared well ahead of time.


  • 225 g (8 oz) Chinese long beans, runner or French beans, trimmed
  • 1 tablespoon oil, preferably groundnut
  • 1 small onion, finely chopped


  • 1 tablespoon light soy sauce
  • 2 teaspoons toasted sesame seeds
  • 2 tablespoons lemon juice
  • 2 teaspoons sesame oil
  • 1 teaspoon salt
  • 2 teaspoons chilli oil


If you are using Chinese long beans or runner beans, cut them into 7.5 cm (3 in) lengths. If you are using French beans, leave whole. Blanch the beans in a large pan of boiling salted water for 2 minutes. Immerse them in cold water, drain thoroughly and set aside.

Heat a wok or frying-pan and add the oil. When moderately hot, add the onion and stir-fry for 2 minutes, then allow to cool. Add to the beans.

Combine all the dressing ingredients and toss with the beans and onion. Serve the salad immediately or chill and serve the next day.