Recipe courtesy of Mary Sue Milliken and Susan Feniger

Tied Bean Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 6 servings
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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


  1. 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.