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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Total:: 30 min
Prep:: 30 min

Yield:: 6 servings

Level:: Easy

Ingredients

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

Directions

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.

My Private Notes

Name: Tied Bean Salad
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Cuisine: asian
Ingredients: 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