Tied Bean Salad

Course : Beans
Serves: 6
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3 cloves garlic pureed
2 tablespoons palm sugar or dark brown sugar
1/4 cup fish sauce
1/4 cup fresh lime juice
3 medium serrano chiles stems removed -- sliced thin with seeds
1 tablespoon chopped kaffir lime leaves
1/2 cup dried shrimp
1/2 cup roasted -- unsalted peanuts
1 pound Chinese long beans -- ends trimmed (or regular green beans [but not tied into knots])
2 medium tomatoes peeled, seeded, and diced
1 small zucchini -- grated with skin

Preparation / Directions:

For the dressing, mix garlic, palm or brown sugar, fish sauce, lime juice, chiles, and lime leaves in a bowl. Roughly chop shrimp and peanuts by hand or in a food processor and add to garlic mixture. (The dressing can be made in advance and stored up to 3 days in the refrigerator.) Blanch beans in a large pot of boiling, salted water until barely tender, about 1 minute. Immediately refresh in a bowl of iced water. Tie each bean in a series of knots, 1-inch apart. Then cut between knots, so each piece has a knot in its center. Combine beans with tomatoes and zucchini in a large bowl and toss with dressing.

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