String Bean Salad
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
green beans
sliced |
|
| 2 | each |
green chili peppers
julienned |
*
|
| 2 | each |
red chili peppers
julienned |
*
|
| ½ | pound |
tofu
pressed & cubed |
|
| ½ | cup |
coconut milk
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 4 | tablespoons |
lime juice
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
chili sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
green beans
sliced |
|
| 2 | each |
green chili peppers
julienned |
*
|
| 2 | each |
red chili peppers
julienned |
*
|
| 226.8 | g |
tofu
pressed & cubed |
|
| 118 | ml |
coconut milk
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 6E+1 | ml |
lime juice
|
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
chili sauce
|
|
Directions
Place the beans on a large serving platter and arrange the green and red chilies and tof cubes over the top.
In a small bowl, mix together the coconut milk, soy sauce, lime juice, sugar and chili sauce.
Just before serving, pour the dressing over the salad.
