Green Bean Salad with Coconut Dressing

This salad is inspired by the flavors of Thailand. I have always loved Thai food, but I was especially mesmerized by the cuisine when I traveled there a few years ago. Sweet yet spicy, this dressing could work with any kind of fresh or dried bean, such as snake or butter beans.

Green Bean Salad with Coconut Dressing

Toast the sliced almonds in a dry skillet until golden brown and fragrant. Set aside to cool.

Place the lime juice, Fresno chilies, garlic, coconut sugar and ginger in a food processor and pulse to combine. Transfer to a small bowl and stir in the coconut milk and toasted coconut. Add the mint. Season with salt and pepper.

Steam the beans until crisp-tender, about 5 minutes. Drain in a colander, then place the beans in an ice water bath until cool. Drain in a colander, shaking off the excess water, then place on a kitchen towel to dry.

Place the spinach in a large, shallow serving bowl. Place the beans over the spinach. Spoon the dressing over. Season with salt and pepper. Garnish with julienned carrots and additional mint chiffonade.

Serves 4

  • ¼ cup sliced almonds


  • 4 tbsp freshly squeezed lime juice
  • 3 red Fresno chili peppers, seeded and chopped
  • 2 large cloves garlic, peeled and minced
  • 2 tbsp coconut sugar
  • 2 tsp minced fresh ginger
  • 5 oz full fat coconut milk
  • ½ cup unsweetened shredded coconut, lightly toasted
  • 1 tbsp fresh mint, chiffonade, plus more for garnish
  • salt and black pepper to taste


  • 1 carrot, peeled and julienned
  • ½ lb haricot verts, trimmed
  • 10 oz fresh baby spinach