Myanmar-Style Green Bean Salad with Tamarind Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant salad featuring crisp-tender green beans in a zesty tamarind dressing, with fresh herbs and toasted peanuts. This Burmese-inspired salad recipe, ready in about 30 minutes, pairs green beans, vegetable oil, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Burmese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a pot of salted water to a boil. Add 300g green beans, trimmed and cut into 1-inch pieces, and cook for 3 minutes until crisp-tender. Drain and rinse under cold water to stop cooking.
  2. Step 2: Heat 1 tbsp vegetable oil in a small pan over medium heat. Add 1 medium red onion, thinly sliced, and 2 garlic cloves, minced, and sauté for 2 minutes until softened.
  3. Step 3: Stir in 1/2 cup tamarind paste, 2 tbsp palm sugar, 1/4 cup fish sauce, and 1/4 cup rice vinegar. Simmer for 2 minutes until sugar dissolves and sauce thickens slightly.
  4. Step 4: Pour the sauce over the drained green beans and toss to coat. Add 1 red chili, finely sliced, and 1/4 cup fresh cilantro, chopped, mixing gently.
  5. Step 5: Let sit for 10 minutes to allow flavors to meld. Just before serving, sprinkle with 1/4 cup chopped peanuts.

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