Try this Tied Bean Salad recipe, or contribute your own.
Suggest a better descriptionNote: If using regular green beans, dont tie in knots. For 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. Yield: 6 servings TAMALES WORLD TOUR SHOW #WT1A09 NOTES : Formatted by Holly Butman Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #811 by Holly Butman
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 134 | ||
Calories from Fat: 86 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 28.4mg | 9 % | |
Sodium 955.2mg | 33 % | |
Potassium 197.8mg | 5 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3.5g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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