Wednesday, 3 September 2014

Green Bean, Cashew Nut and Coconut Salad

An easy to make salad with green beans, cashew nuts and coconut. Crispy and crunchy green beans are tossed with toasted cashew nuts and coconut and tempered with sesame seeds and mustard seeds. One of the most flavourful salads with green beans. cashew nuts and sesame seeds add a nice crunch and lime juice gives a fresh citrus flavour to the salad.

This salad tastes best when served cold. Perfect make ahead salad for parties / get-togethers. Blanch the green beans, toast the cashew nuts and coconut well ahead of the party and set them aside. At the time of serving,  toss everything together and sprinkle with tempering and lime juice.


Preparation Time : 20 Minutes
Cooking Time : 5 Minutes
Yield : 2 Servings

Recipe Source : Ravinder's Kitchen on TLC Channel


  • 250 Grams Green Beans - Trimmed and cut lengthwise into three
  • 1 Cup Icy cold water or a bowl full of ice cubes and water for shocking the green beans
  • 8 Cashew Nuts
  • 2 Tablespoons of desiccated Coconut / Toasted Fresh Coconut (grated finely)
  • 1 Teaspoon Ground nut oil / Sesame Seed Oil
  • 1/4 Teaspoon Mustard Seeds
  • 1/2 Teaspoon white sesame Seeds
  • 1 Whole dried red Chilli
  • 1 Sprig of fresh Curry leaves
  • a big pinch of asafoetida / hing
  • Juice of one Lemon
  • Salt to taste

Directions :

1. Blanch the Green beans :  In a large pot bring 3 cups of water to boil. Season the water with 1/2 Teaspoon of salt. Then add cut green beans to the boiling water and simmer for one minute
2. Shocking : After a minute, check the green beans for doneness. Green Beans should be crispy , yet cooked. Fish out the green beans from hot water and add them quickly to the ice bath. This is done to quickly halt the cooking process and to retain the beautiful green color of the beans. Let the beans cool completely in the ice water and drain them after 5 to 8 minutes
3. In a pan on low flame , dry roast / toast the cashew nuts and set aside. In the same pan, toast the coconut until they are pale golden. Set aside
4. In a pan heat ground nut oil. When the oil is hot, add mustard seeds
5. When the mustard seeds splutter, add white sesame seeds and let them splutter
6. Then add curry leaves and broken whole red chilli and hing/ asafoetida
7. Switch off the flame and stir in blanched green beans
8. Season with salt
9. Finally stir in toasted cashew nuts and coconut and gently stir in
10. Stir in lime juice
11. Serve this salad cold or warm

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