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Thai Bean Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Thai Bean Salad 3

This Thai Bean Salad 3 comes straight from the homes of Thailand, where it's prepared with a generous hand and a communal spirit. It's a dish that reflects the everyday simplicity and abundance of Thai family meals. Crafted without fuss, it honors the tradition of cooking by feel, with salt sprinkled until just right and olive oil poured liberally. This is not a restaurant's interpretation but a genuine expression of home cooking passed through generations.

Expect a vibrant medley of textures and flavors: tender beans mingling with the sharpness of onion, all enveloped in a lush cloak of olive oil and a bright note of vinegar. The parsley adds freshness, while the salt, felt rather than measured, ties it all together. This salad invites you to savor each bite and share it, embodying the warmth of a Thai family table.

Ingredients

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

Method

  1. Begin by finely chopping 1 onion. The pieces should be small enough to blend well with the beans but not so fine that they lose their texture. This will ensure that the onion distributes evenly throughout the salad, providing a balanced flavor in each bite.
  2. In a large mixing bowl, combine the 400 g of cooked beans with the chopped onion. Use a bowl that gives you enough space to toss the ingredients without spilling. This will help in mixing the salad thoroughly while keeping the beans intact.
  3. Add 80 ml of olive oil to the bowl. The oil should coat the beans and onion, giving them a glossy appearance. This step ensures that the salad has a rich, smooth texture and helps the flavors meld together.
  4. Pour in 2 tbsp of vinegar. The vinegar adds a tangy brightness that balances the richness of the olive oil. Stir gently to combine, ensuring the vinegar is evenly distributed throughout the salad.
  5. Season the salad with fine sea salt to taste. Start with a small amount and adjust as needed, tasting after each addition. The salt should enhance the flavors without overpowering them.
  6. Chop a handful of parsley and add it to the salad. The parsley should be fresh and vibrant, adding a pop of color and a fresh, herbaceous note to the dish. Mix gently to incorporate the parsley without bruising it.
  7. Toss the salad gently using a large spoon or your hands. The goal is to mix the ingredients without breaking the beans, maintaining their shape and texture. This will ensure a pleasant mouthfeel and a visually appealing dish.
  8. Serve the Thai Bean Salad 3 immediately with bread. The salad is best enjoyed fresh, allowing the flavors to be vibrant and the textures crisp. Present it in a communal bowl for sharing, in keeping with the Thai tradition of family-style dining.
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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