Winged Bean Salad Recipe

Winged beans: These beans have a unique wing-like shape and are highly nutritious.

Cherry tomatoes: These small, juicy tomatoes add a burst of sweetness and color.

Cucumber: Adds a refreshing crunch to the salad.

Red onion: Provides a sharp, tangy flavor that balances the sweetness of the tomatoes.

Lime juice: Adds a zesty tang to the dressing.

Fish sauce: A staple in Asian cuisine, it adds a deep umami flavor.

Sugar: Balances the acidity of the lime juice and the saltiness of the fish sauce.

Garlic: Adds a pungent, aromatic flavor to the dressing.

Peanut oil: Provides a subtle nutty flavor and helps blend the dressing.

Peanuts: Roasted and chopped, they add a crunchy texture and nutty flavor.

When blanching the winged beans, make sure to immediately transfer them to an ice bath after boiling. This process, known as shocking, halts the cooking process and helps maintain their vibrant green color and crisp texture.

• winged beans - Substitute with green beans: Green beans have a similar texture and can be sliced similarly to winged beans.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a good alternative.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and can be diced to match the texture of cucumber.

• red onion - Substitute with shallots: Shallots provide a milder flavor and similar texture when thinly sliced.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertone.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good alternative.

• garlic - Substitute with shallots: Shallots can provide a similar aromatic quality when minced.

• peanut oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the salad well.

• roasted and chopped peanuts - Substitute with roasted and chopped almonds: Almonds provide a similar crunch and nutty flavor.

• To store the winged bean salad, first ensure that it is placed in an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Keep the salad in the refrigerator. It is best consumed within 2-3 days to enjoy the crispness of the vegetables and the vibrant flavors of the dressing.
• If you plan to store the salad for a longer period, consider keeping the dressing separate from the vegetables. This will prevent the salad from becoming soggy. Simply mix the dressing with the salad just before serving.
• For freezing, it is not recommended to freeze the entire winged bean salad as the texture of the vegetables will be compromised. However, you can prepare and freeze the dressing separately in a small container. Thaw it in the refrigerator and mix it with freshly prepared vegetables when ready to serve.
• If you have leftover winged beans, you can blanch and freeze them separately. Spread the blanched winged beans on a baking sheet to freeze them individually before transferring them to a freezer-safe bag. This way, you can use them in future recipes without losing their texture.
• Always label your containers with the date of preparation to keep track of their freshness. This practice ensures you enjoy the winged bean salad at its best quality.

• For a quick and easy method, use a microwave. Place the winged bean salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious not to overheat, as the vegetables can become mushy.

• If you prefer a more controlled reheating process, use a stovetop. Heat a non-stick skillet over medium-low heat. Add a small amount of peanut oil to the pan. Once the oil is warm, add the winged bean salad and stir gently. Heat for 2-3 minutes, stirring occasionally, until the salad is warmed through. This method helps maintain the crunchiness of the winged beans and vegetables.

• For an alternative method that adds a bit of a smoky flavor, use an oven. Preheat your oven to 300°F (150°C). Spread the winged bean salad evenly on a baking sheet lined with parchment paper. Cover the salad with aluminum foil to prevent it from drying out. Heat for about 10 minutes, checking halfway through to ensure it’s warming evenly. This method is great for retaining the texture of the cherry tomatoes and cucumber.

• If you have an air fryer, it can also be a great tool for reheating. Set the air fryer to 300°F (150°C). Place the winged bean salad in the air fryer basket, ensuring it’s spread out evenly. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating. This method helps keep the salad crisp and fresh.

• Pot: Used to blanch the winged beans in boiling water.

• Colander: Used to drain the blanched winged beans.

• Mixing bowl: Used to combine the winged beans, cherry tomatoes, cucumber, and red onion.

• Small bowl: Used to whisk together the lime juice, fish sauce, sugar, garlic, and peanut oil for the dressing.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Knife: Used to slice the winged beans, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.

• Cutting board: Used as a surface for cutting the vegetables.

• Measuring cups: Used to measure out the cherry tomatoes and cucumber.

• Measuring spoons: Used to measure the lime juice, fish sauce, sugar, and peanut oil.

• Garlic press: Used to mince the garlic.

• Serving bowl: Used to serve the finished salad.

• Spoon: Used to toss the salad and combine the ingredients with the dressing.

• Peanut grinder: Used to chop the roasted peanuts if they are not pre-chopped.

Blanch in advance: Blanch the winged beans ahead of time and store them in the fridge to save prep time.

Pre-mix the dressing: Combine the lime juice, fish sauce, sugar, garlic, and peanut oil in a jar and refrigerate.

Use pre-chopped veggies: Buy pre-chopped cherry tomatoes, cucumber, and red onion to cut down on prep time.

Roast peanuts in bulk: Roast and chop a large batch of peanuts and store them for multiple uses.

One-bowl method: Mix all the salad ingredients in one large bowl to minimize cleanup.