It’s like Christmas morning for me every time I see the new issue of Bon Appétit Magazine in my mail box. I immediately set myself to finding sides to jazz up mid-week meals. This salad is in the August 2015 issue, click here to try it yourself: Better Bean Salad.
The Divas “dish” on Mimi’s dish. OK, so here’s what I had to eliminate or substitute in this recipe: kaffir lime leaves, lemongrass stalk, a variety of beans. I eliminated the kaffir lime leaves and used lemon grass paste and just green beans. This was still a diva-licious dish. This dressing is so flavorful, I’m going to make it as a “relish” for fish, chicken and pork in the future. Sue: The string beans were obviously blanched perfectly … just look at that color. How can you go wrong with peanuts, ginger and lime, what flavor!! This is perfect for our Asian salmon, but maybe not for mid-week … this isn’t a salad you just throw together.