With Thanksgiving just around the corner, I have chosen most of the components for my perfect holiday dinner. One of the last dishes to plan is a healthy green side dish. A Green Bean Salad from New American Table fits the bill perfectly.
For a delicious take on the healthy side of your meal, I dress up green beans with jalapeño, peanuts and fried garlic and shallots. I’m excited to include these savory beans in my meal this year!
Combine these green beans with my other Thanksgiving-appropriate recipes: Oysters with Green Tomato, Carrot-Cranberry Chutney, Harissa Roasted Turkey, Corn Bread, Corn Mashed Potatoes and Pear-Pumpkin Salad.
Thanksgiving Green Bean Salad Recipe
- 3 tbsp unsalted, roasted, skinless peanuts
- 1 jalapeño, seeded and ribs removed, chopped
- 2 garlic cloves, thinly sliced
- 2 shallots, thinly sliced
- 1 tbsp cornstarch
- 3 cups grapeseed oil
- 1 lb green beans, trimmed and cut into 2-inch pieces
- 2 tbsp soy sauce
- 2 tsp fish sauce
- 1 tbsp sugar
- 2 tbsp kalamansi juice or limejuice
- 3 tbsp olive oil
- 1 tbsp chopped cilantro
- 1/2 lb daikon sprouts or radish sprouts
1. Heat a small saute pan over medium heat. Add the peanuts and jalapeño and saute until the peanuts are golden and fragrant, about 3 minutes. Remove from the heat and set aside.
2. Dust the garlic and shallots with the cornstarch and shake off any excess. Heat the grapeseed oil to 330 degrees F in a small deep pot. Add the garlic and shallots to the hot oil and fry until golden, 3 to 4 minutes. Remove with a slotted spoon and transfer to paper towels to drain excess oil.
3. Bring 3 cups water to a boil in a large pot. Add the green beans and simmer for 1 minute. Strain and transfer to a large bowl. Let cool slightly. Add the soy sauce, fish sauce, sugar, Kalamansi juice, olive oil, cilantro, daikon sprouts, and peanut and jalapeño mixture and toss well. Garnish with the fried garlic and shallots.