Tied Bean Salad

Ingredients

• 1 pound Chinese long beans
• ends trimmed
• or regular green beans (but not tied into knots)
• 2 tomatoes
• peeled
• seeded
• and diced
• 1 small zucchini
• grated with skin

Instructions

1. Blanch beans in a large pot of boiling, salted water until barely tender, about 1 minute.
2. Immediately refresh in a bowl of iced water.
3. Tie each bean in a series of knots, 1-inch apart.
4. Then cut between knots, so each piece has a knot in its center.
5. Combine beans with tomatoes and zucchini in a large bowl and toss with dressing from Thai Melon Salad.