Recipe courtesy of Mary Sue Milliken and Susan Feniger

Tied Bean Salad

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

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

  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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Asparagus and Green Bean Salad

Red and Green Bean Salad

Roasted Green Beans and Cherry Tomato Salad

Fresh Green Bean Salad with Basil And Tomatoes

Green Bean and Egg Salad with Goat Cheese Dressing

"Eat Your Vegetables!": Green Bean Salad with Red Onion and Tomato

Vegetable Couscous Salad

Green Papaya Salad