Long Bean Salad

Long Bean Salad

Comments: Long beans are here and with them, one of my favorite dishes of the summer.  A couple of years ago, I drove all over town to all of the Asian markets, looking for long beans. What a surprise to find them in my CSA shares for the first time last year! This recipe is from the book “Thai Vegetarian Cooking” by Vatcharin Bhumichitr.  It is a beautiful book with lots of pictures. Thai cooks care a lot about presentation. For this dish,  I find it easier to cut the long beans into 2 or three inch segments and the tomato into rough dices rather than slices and then I usually eat it as a side (or even a main dish) with a fork – no lettuce leaves.  No other beans have quite the same texture and flavor in this dish as long beans.  This is a great dish for a summer picnic or cookout! Warning: If you aren’t used to Thai levels of spiciness, start with one or one and a half chilis, instead of three. It will still be plenty hot! You can then adjust the next time based on your heat tolerance and the type of chili pepper you use.


  • 1 garlic glove
  • 3 small red or green chilis
  • 4oz/1bundle long beans
  • 2 tbsp light soy sauce
  • 2 tbsp lemon juice
  • 1 tsp sugar
  • 1 medium tomato, roughly sliced
  • 1 tbsp crushed roast peanuts
  • 4 or 5 lettuce leaves


1. In a mortar, pound the garlic and the chilis until well crushed.
2. Add the long beans and lightly pound until slightly broken.
3. Add the soy sauce, lemon juice and sugar, stirring well.
4. Add the tomato, stir quickly; add the crushed peanuts, stir quickly.
5. Arrange the salad leaves on a serving dish and turn the yam (salad) mixture on to them.  Eat with fingers using the leaves as scoops.