After floods followed by heat wave, my garden has practically no leafy greens in it. The parsley and celery keeled over in the wet – they hate waterlogged roots and although my drainage is pretty good, it wasn’t up to 150mm of rain in a day. The lettuces and rocket keeled over in the heat wave, not up to several days in a row over 40º.
I like snake beans best for this salad, but french beans work too. Blanch beans by cooking for just a couple of minutes in boiling water, then cooling straight away in cold water, so they are still crunchy.
Beans are the stars and it is best not to over-elaborate: some diced cucumber and sliced capsicum and red onion go well, but leave out tomatoes or leafy greens.
Toss through the dressing and it’s done.
1 dessertspoon olive oil
1 dessertspoon lime cordial
1 dessertspoon white vinegar
1 teaspoon fish sauce
1 teaspoon soy sauce
few drops sesame oil
1 tablespoon chopped fresh herbs – mint, vietnamese mint and culantro or coriander are my first choices, but you could also include lemon, lime or Thai basil.