Green Bean, Mango, and Pepper Salad
Jim Weber
A colorful, sweet and spicy cold salad.
- 1 pound green beans
- 1 red pepper
- 1 large mango or two small
- 1 small red onion
- 1 teaspoon hot sauce
- 2 tablespoons fish sauce optional, omit for vegan, can sub with lime juice
- 1 tablespoon soy sauce, tamari, or coconut aminos
Carefully drop green beans in a large pot of boiling water. Cook for 5 mins, then drain and let beans sit in cold water for a couple of minutes to cool.In a large bowl mix hot sauce, fish sauce, and soy sauce. Slice red onion and red pepper into the bowl. Mix in the cooled beans. Slice the mango thinly and mix with the other vegetables. Salad is best when chilled for 15 - 60 mins in the refrigerator to let flavors meld. Best eaten the first day, but can be eaten the next day as well. A third day is a stretch for this salad. (Recipe♦456)
