Wednesday, June 18, 2014

Paleo Asian Green Bean Salad

I came upon this Emeril recipe when I was looking for a side dish to go along with some Asian grilled shrimp. I've never prepared green beans or tomatoes with Asian flavors, so I was intrigued to try it out.

I did use organic peanuts because they're just about the caveman's favorite thing, but you could easily opt for almonds or cashews to keep it strictly paleo.

I would definitely suggest erring on the side of undercooking your beans a little to give a nice crunch to the salad.

Paleo Asian Green Bean Salad
adapted from Emeril Lagasse

1 lb. green beans, trimmed, cooked and cooled
1 tsp. crushed red pepper flakes
2 tbs. rice wine vinegar
3 minced garlic cloves
1/4 cup olive oil
2 tbs. sesame oil
1 pint cherry tomatoes, halved
2 tbs. crushed toasted peanuts (or almond or cashews)
salt & pepper

Toss all ingredients in a bowl.

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