1 pound Chinese long beans, ends trimmed, or regular green beans (but not tied into knots)
2 tomatoes, peeled, seeded, and diced
1 small zucchini, grated with skin
Blanch beans in a large pot of boiling, salted water until barely tender, about 1 minute. Immediately refresh in a bowl of iced water. Tie each bean in a series of knots, 1-inch apart. Then cut between knots, so each piece has a knot in its center. Combine beans with tomatoes and zucchini in a large bowl and toss with dressing from Thai Melon Salad.
c.1997, M.S. Milliken & S. Feniger, all rights reserved