Green Bean Salad

This spicy and bright green bean salad is delicious hot or cold. We like to let the green beans rest in the pan for 3-5 minutes afterwards to allow them to cook just a bit more without direct heat. 

makes ~4 cups


1 lb green beans, sliced in half on a bias 

2 Tbsp neutral oil (like sesame) 

1 tsp mustard seeds

Pinch of asafoetida

2 Tbsp minced coconut 

10-12 kari leaves, finely chopped 

2 Tbsp ginger

1 tsp black pepper

1 tsp salt 

1 cup fresh tomatoes, diced  

¼ cup roasted peanuts, chopped 

Pinch of amchur

2 Tbsp cilantro, finely chopped


  1. Heat up the oil and pop the mustard seeds. Add asafoetida and coconut. Cook for 3-4 minutes until coconut is a bit golden. 
  2. Add the kari leaves, green beans, ginger, black pepper, and salt. Cover beans and cook for 10-12 minutes until tender but still bright green. 
  3. Remove from the heat and let the beans sit for 3-5 minutes to continue cooking slightly. 
  4. Stir in tomatoes and peanuts. 
  5. Garnish with amchur and cilantro and serve. 

ideas / variations

  • If you do not have any amchur on hand, finish the dish with fresh lemon juice and/or lemon zest. 
  • Fold in almonds or pecans instead of peanuts.  
  • Try sun-dried tomatoes in place of fresh. 
  • This salad is good the next day cold also or tossed with some greens in a salad.