Sichuan Green Bean Salad
Why this recipe works
- Crisp beans, crunchy topping: Brief boiling keeps the green beans bright and just tender, while peanuts and sesame seeds add contrast at the finish.
- Sharp but balanced dressing: Chinese black vinegar brings depth and tang, with soy sauce for savouriness and a little sugar to soften the edges.
- Fast side dish: The beans cook in minutes and the dressing is mixed cold, making this a practical side for weeknight meals.
Get the most out of this recipe
Adjust the heat
- For less heat: Use a smaller amount of chilli oil and increase the vinegar slightly if the dressing needs more lift.
- For more heat: Add extra chilli oil after tasting rather than all at once, so the acidity and saltiness stay balanced.
Timing notes
- Serve at room temperature: The salad tastes best once the beans have cooled and had a short time to absorb the dressing.
- Best texture on the day: The beans keep for a couple of days, but their crispness and colour are best soon after cooking.
Ingredient notes
- Choose firm green beans: Fresh, firm beans give the cleanest snap and hold their shape better after boiling.
- Black vinegar alternatives: Rice vinegar can be used for a lighter dressing, but it will taste sharper and less rounded than Chinese black vinegar.
Make-ahead tips
- Keep the crunch separate: If making the salad ahead, dress the beans first and add the sesame seeds and peanuts just before serving.
- Bring back to room temperature: After chilling, let the salad stand briefly before serving so the dressing tastes brighter and less muted.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil. Top and tail the green beans, then boil for 2 to 3 minutes until bright green and just tender. Drain well in a colander and leave to cool to room temperature, about 5 minutes.
- Crush the garlic to a paste with the caster sugar in a mortar and pestle. Stir in the Chinese black vinegar, light soy sauce and chilli oil until the sugar dissolves. Taste and adjust with a little more vinegar for sharpness or chilli oil for heat.
- Lightly crush the roasted peanuts so you get a mix of small pieces and crumbs. Put the cooled beans in a mixing bowl, pour over the dressing and toss well. Leave for 2 minutes to soak in the flavours.
- Transfer to a serving dish and scatter over the sesame seeds and crushed peanuts. Serve at room temperature.
Recipe notes
Tips
- For the best texture, keep the beans slightly crisp; overcooking will make the salad watery.
- If serving later, toss the beans with the dressing first and add the sesame seeds and peanuts just before serving to keep them crunchy.
Substitutions
- Replace Chinese black vinegar with rice vinegar for a lighter, sharper dressing.
- Replace roasted peanuts with sesame seeds for a nut-free crunch.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container for up to 2 days. Bring back to room temperature before serving; add a fresh sprinkle of sesame seeds and peanuts to revive the texture.
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Recipe overview
- Servings: 3 servings
- Total time: 20min (18min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Peanuts Sesame Soybeans
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