Zesty Fresh Mixed Beans

Zesty Fresh Mixed Beans

1 lb. mixed beans freshly picked from the garden (green beans, snap peas, wax beans), cleaned and trimmed
1/2 tsp. kosher salt
2 Tbs. olive oil, divided
1/2 small shallot, minced
1/2 lemongrass stalk, outer layers removed, finely grated on a microplane
1/2″ piece fresh ginger, peeled and grated on a microplane
1/2 tsp. ground coriander seeds
1 tsp. freshly grated lime zest
juice of 1/2 lime

1 tsp. raw honey
sea salt and pepper
1/4 cup fresh cilantro 

 

Cook the mixed beans in a large pot of salted boiling water until just barely crisp and tender, about 2-3 minutes. Immediately drain and douse in ice-cold water to hamper further cooking. 

Pat dry.

Heat 1 Tbs. oil in a medium skillet over low heat. Cook shallot until tender. Add lemongrass, ginger, and coriander and cook, stirring constantly, until very fragrant, about 1 minute. 

Transfer to a small bowl. Add lime zest and juice, honey, salt and pepper, and remaining Tbs. of oil. Whisk rapidly.

Transfer beans to a large bowl and toss with dressing.

Serve with cilantro and crushed peanuts, if desired.