Categories: Grilling
Ingredients
- 2 tbsp. fresh lime juice
- 1 tbsp. toasted sesame oil
- 4 tsp. fish sauce
- 2 tsp. agave nectar
- 1/2 tsp. crushed red pepper
- 2 garlic cloves, minced
- 1 lb. long beans or green beans, trimmed
- 2 tbsp. canola oil, divided
- 1 large sweet onion, cut into 1/2-inch thick rings
- 1/4 cup torn fresh mint leaves
- 1/2 cup dry-roasted unsalted peanuts
Directions
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Heat grill to high. Combine first 6 ingredients in a bowl; stir with a whisk. Set aside.
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Toss beans with 1 tbsp. canola oil in a large bowl. Brush onion rings with remaining 1 tbsp. oil. Grill, turning occasionally, until veggies are tender and charred in spots, about 8 minutes. Cut beans in half, and coarsely chop onions. Transfer beans and onions to a large bowl. Dress with prepared sauce. Add mint leaves and peanuts. Toss to combine, and serve warm, at room temp, or cold on a platter.