Thai Black Bean Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Thai black bean salad is one of my favorite quick weeknight meals because it comes together in just 45 minutes total. Black beans are packed with fiber and protein, making this dish surprisingly filling and nutritious. What I love most is how simple it is to throw together with pantry staples and fresh vegetables. The zesty lime and fish sauce dressing brings authentic Thai flavor without any fuss, and everything can be prepped while the beans cook. It's affordable, colorful, and honestly, tastes even better the next day.
Ella x
Ingredients
- 250 gblack beans(canned, drained and rinsed)
- 150 gred onion(thinly sliced)
- 100 gred bell pepper(diced)
- 200 gcucumber(diced)
- 5 gchili flakes(adjust to taste)
- 20 mlfish sauce(or tamari for gluten-free)
- 100 mllime juice(freshly squeezed)
- 50 mlsoy sauce(or tamari for gluten-free)
- 20 gbrown sugar(or coconut sugar)
- 10 gpalm sugar(or coconut sugar)
- 2 sprigsthai basil(chopped)
- 100 gpeanuts(chopped)
- 1 gsalt(or to taste)
- 1 gpepper(or to taste)
Detail level
Instructions
- 1
In a large bowl, combine black beans, red onion, red bell pepper, cucumber, and peanuts.
Tip: A great base for the salad.
- 2
In a small bowl, whisk together chili flakes, fish sauce, lime juice, soy sauce, brown sugar, and palm sugar.
Tip: Adjust the seasoning to taste.
- 3
Pour the dressing over the bean mixture and toss to coat.
Tip: Don't overmix.
- 4
Sprinkle Thai basil and salt over the salad.
Tip: Garnish with additional basil if desired.
- 5
Toss again to combine and serve.
Tip: Chill in the refrigerator for at least 30 minutes before serving.
- 6
Just before serving, sprinkle with pepper.
Tip: Adjust to taste.
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