close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
Woman prepping vegetables for Cooking Course
Become a Plant-Based Home Chef With Forks Cooking Classes Self-directed classes for all schedules and budgets SEE THE CLASSES

Whenever I go out for Thai food, I always order a mango salad—and I always wish it contained more greens than just a sprig or two of cilantro. This gluten-free salad fixes that with lots of green beans.

Adapted from Greens 24/7

By Jessica Nadel,

Ingredients

For salad:
  • 3 cups green beans or Asian long beans
  • 2 slightly underripe mangos
  • 1 cup cherry or grape tomatoes, halved
  • ¼ cup fresh cilantro
  • 3 green onions, sliced
  • ¼ cup peanuts, crushed
For dressing:
  • 2 tablespoons fresh lime juice
  • 1 tablespoon gluten-free tamari
  • ½ teaspoon unrefined cane sugar
  • 1 fresh Thai chili, minced (optional)

Instructions

  1. Bring a pan of water to a boil. Add the green beans and cook for up to 2 minutes, until bright green and tender-crisp. Drain, then plunge them into a bowl of ice water to halt the cooking process. Drain again. Trim the ends and slice the beans in half lengthwise. Place them in a large bowl and set aside.
  2. Seed and peel the mango and slice into long, thin strips. Add mango to the green beans, along with the tomatoes, cilantro, onion, and peanuts.
  3. Whisk together the lime juice, tamari, cane sugar, and chili in a small bowl. Pour over the salad, toss, and serve. The salad can be made and dressed ahead of time and left to chill and marinate in the fridge for up to 3 hours.
(1)
1 Comments

Comments (1)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Bianca Rosenius2 years ago
Reply
Do you want to report this comment as inappropriate?

Really loved this salad, even though I changed peanuts into berlotti beans:) Mango and cilantro tasted sooo good together and I diden’t need the sugar in the dressing.

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Jessica Nadel
about the author

Jessica Nadel

Jessica Nadel is the author of Greens 24/7 cookbook and ran the blog Cupcakes and Kale. She has a passion for healthy, local plant-based eating and thinks that in a diet of vibrant, nourishing meals there is room for a cupcake or two, as well. She formerly was the proprietor/baker at Oh My Bakeshop, a natural and organic bakery of special-order vegan goods. She lives in Ontario, Canada. Find her on Twitter and Instagram.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.