Green Bean, Mango, and Pepper Salad

A colorful, sweet and spicy cold salad.

Source: Jim Weber


1 pound
green beans
red pepper
large mango (or two small)
small red onion
1 teaspoon
hot sauce
2 tablespoons
fish sauce (optional, omit for vegan, can sub with lime juice)
1 tablespoon
soy sauce, tamari, or coconut aminos


Carefully drop green beans in a large pot of boiling water. Cook for 5 mins, then drain and let beans sit in cold water for a couple of minutes to cool.

In a large bowl mix hot sauce, fish sauce, and soy sauce. Slice red onion and red pepper into the bowl. Mix in the cooled beans. Slice the mango thinly and mix with the other vegetables. 

Salad is best when chilled for 15 - 60 mins in the refrigerator to let flavors meld. Best eaten the first day, but can be eaten the next day as well. A third day is a stretch for this salad.  (Recipe♦456)