Name: Warm Thai-Style Green Bean and Tomato Salad
Prep time: 10 min
Yield: 2 servings
Cuisine: Modern
Ingredients: 6 oz green beans (washed, trimmed, and cut into 1 inch pieces); 1/4 tsp kosher salt; 3/4 cup cherry or grape tomatoes (halved); 1/4 cup chopped cilantro; 2 tbsp chiffonade-cut fresh basil; 2 tbsp chopped roasted cashews; 1 small fresh red chile (seeded and finely chopped, Fresno or red jalapeño); 2 tsp freshly squeezed lime juice; 2 tsp sugar; 2 tsp fish sauce; 1 small garlic clove (minced or pressed)

Warm Thai-Style Green Bean and Tomato Salad

By :The Ultimate Instant Pot CB for Two by Janet Zimmerman

A few years ago, I was searching for a side dish for a Thai-inspired main course, and came across a salad with chopped tomatoes and green beans, garnished with lots of herbs and peanuts. A Thai acquaintance of mine let me know in no uncertain terms that it was not an authentic Thai recipe, since a Thai recipe would never include raw tomatoes. Oh well. It’s still really good.

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Salad

Duration

15-30 min

Diet	Low Carb, Low Fat, Low Sodium, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Beans, Cashews, Tomatoes

Keyword

bean recipe, beans, instant pot bean recipe, instant pot beans, instant pot recipe, instant pot salad recipe, pressure cooker recipes, salad recipe

Prep Time

10 minutes

Cook Time

0 minutes

Servings

2 servings

Ingredients

For the salad

6 oz green beans washed, trimmed, and cut into 1 inch pieces
1/4 tsp kosher salt
3/4 cup cherry or grape tomatoes halved
1/4 cup chopped cilantro
2 tbsp chiffonade-cut fresh basil
2 tbsp chopped roasted cashews

For the dressing

1 small fresh red chile seeded and finely chopped, Fresno or red jalapeño
2 tsp freshly squeezed lime juice
2 tsp sugar
2 tsp fish sauce
1 small garlic clove minced or pressed

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Salad

Duration

15-30 min

Diet	Low Carb, Low Fat, Low Sodium, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Beans, Cashews, Tomatoes

Keyword

bean recipe, beans, instant pot bean recipe, instant pot beans, instant pot recipe, instant pot salad recipe, pressure cooker recipes, salad recipe

Prep Time

10 minutes

Cook Time

0 minutes

Servings

2 servings

Ingredients

For the salad

6 oz green beans washed, trimmed, and cut into 1 inch pieces
1/4 tsp kosher salt
3/4 cup cherry or grape tomatoes halved
1/4 cup chopped cilantro
2 tbsp chiffonade-cut fresh basil
2 tbsp chopped roasted cashews

For the dressing

1 small fresh red chile seeded and finely chopped, Fresno or red jalapeño
2 tsp freshly squeezed lime juice
2 tsp sugar
2 tsp fish sauce
1 small garlic clove minced or pressed

Instructions

Place the green beans in a steamer basket. Add 1 cup of water to the inner pot and place the steamer basket inside. Lock the lid into place. Select Steam and adjust the pressure to High and the time to 0 minutes.
While the pressure builds to cook the beans, make the dressing. In a medium bowl, whisk together all the ingredients.
When the beans are cooked, quick release the pressure. Unlock the lid. Remove the beans; they should be mostly tender but should have a slightly crisp center. Sprinkle them with the salt and let cool for a minute. Add the beans to the dressing and add the tomatoes. Toss well with the dressing and let sit for 2 to 3 minutes, or until barely warm. Add the cilantro, basil, and cashews, and toss gently. Serve immediately.

Recipe Notes

Double It:
Cook double the amount of the green beans and use the extra
in the Italian Tuna and Bean Salad

Per Serving
Calories: 231; Fat: 9 g;
Carbohydrates: 38 g;
Fiber: 9 g; Protein: 8 g;
Sodium: 214 mg

The Ultimate Instant Pot CB for Two by Janet Zimmerman

Biography: Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 15 years. She was a regular contributor to NPR's "Kitchen Window" and for several years ran About.com's Cooking for Two website. Two of her essays have appeared in the annual anthology "Best Food Writing," and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta. Book information: Cooking for two is a lot easier with your Instant Pot®―especially when recipes are perfectly portioned for you, too! The Instant Pot® Cookbook for Two makes it easier and tastier than ever to spend quality time together over a real homemade meal. From Artichoke and Spinach Risotto to Teriyaki Chicken with rice, these rich and delicious recipes ensure no leftovers, no waste, and no guesswork when it comes to weekday meals. Plus, most recipes take only ten minutes or less to prep and are table-ready in under an hour, giving you more time to spend enjoying your company. The Instant Pot Cookbook for Two includes: • A handy overview covers Instant Pot® best practices, shopping tips for two, troubleshooting advice, and how to scale recipes up or down. • 80+ recipes work with all models of the 3-quart Mini and 6-quart Lux, Duo, and Ultra. • Recipe tips throughout explain how to double recipes, use up ingredients, modify cooking times (if needed) for Mini and larger Lux models, and divide the labor to speed prep. Catch up on your day, re-connect or just wind down with a good meal. It's more than just sitting down to eat, it's a chance to really be together.