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Thai Bean Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Thai Bean Salad 2

Thai Bean Salad 2 is a staple at home tables across Thailand, celebrated for its simplicity and adaptability. It's a dish that doesn't adhere to rigid measurements, allowing the cook to taste and adjust as they go. This version captures the essence of how it's traditionally prepared by Thai families, with its emphasis on sharing and communal enjoyment.

The salad offers a satisfying blend of textures and flavors, with tender beans meeting the crunch of fresh onion. A generous splash of olive oil and vinegar brings brightness, while parsley adds a fresh, herbal note. Salt is added to taste, ensuring every bite is perfectly seasoned. This is a dish that invites you to savor its straightforward yet deeply satisfying taste.

Ingredients

  • 400 gcooked beans
  • 1onion
  • 80 mlolive oil
  • 2 tbspvinegar
  • parsley — chopped
  • to tastefine sea salt

Method

  1. Begin by finely chopping 1 onion. This will add a sharp, aromatic flavor to the salad. Use a sharp knife and aim for uniform pieces to ensure even distribution throughout the salad.
  2. In a large mixing bowl, combine 400 g of cooked beans with the chopped onion. The beans should be cool to the touch, which helps them maintain their firmness and texture when mixed.
  3. Pour 80 ml of olive oil over the beans and onions. The oil will add richness and help the flavors meld together. Make sure the oil is evenly distributed by gently stirring the mixture with a large spoon.
  4. Add 2 tablespoons of vinegar to the bowl. This will provide a tangy contrast to the richness of the olive oil. Stir gently to ensure the vinegar coats all the ingredients without breaking the beans.
  5. Season the salad with fine sea salt to taste. Start with a small amount, mix, and taste. Adjust as needed, keeping in mind that the salt will enhance the flavors of the other ingredients.
  6. Finely chop a handful of parsley and add it to the salad. The parsley will add a fresh, herbal note and a pop of color. Toss the salad gently to incorporate the parsley, taking care not to mash the beans.
  7. Serve the Thai Bean Salad 2 immediately, accompanied by fresh bread. The salad is best enjoyed fresh, with the flavors vibrant and the textures distinct.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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