Inspired by Bon Apetit Magazine, I simply had to pair with my dearest of dears, Valerie, to recreate our own version. She has a garden bounty. And, she’s so very generous. I just love her.

Oh, and I just LOVE this salad. It’s amazing. And, I believe our version is waaaaay better than the original.

Yes, of course I do.

Fresh beans from the garden.
Lemongrass. Ginger. Lime. and Cilantro.

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.

It’s zesty. It’s fresh. It’s good.