Madagascar Lasary Voatabia Green Bean Salad

Ingredients

• 12 oz green beans, trimmed
• 3 ripe tomatoes, diced
• 1/2 cup roasted peanuts, roughly crushed
• 3 tbsp neutral oil
• 1 small red onion, very thinly sliced
• 2 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, minced
• 1 1/2 cups rice, for serving
• 3 limes, 2 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Soak the sliced red onion in a bowl of iced water for 10 minutes to take out its raw bite, then drain and pat dry.
3. Bring a saucepan of well-salted water to a rolling boil and cook the green beans for 3 to 4 minutes, until bright green and just tender with a snap.
4. Drain them immediately into a bowl of iced water and leave for 2 minutes. This shock stops the cooking and fixes the colour; beans left to cool in the air turn olive and floppy.
5. Drain the beans thoroughly and pat them completely dry, then cut them into 1-inch lengths.
6. Whisk the lime juice, oil, garlic, ginger, chili, and salt together into a dressing. Taste it: lasary should be aggressively sharp, since the beans and tomato will dilute it.
7. Toss the beans, tomatoes, and drained onion in the dressing and let them sit for 10 minutes so the flavours draw together.
8. Fold in most of the peanuts and cilantro just before serving so they stay crunchy, then serve with the rice, the remaining peanuts, and lime wedges.

Allergen note: Contains peanuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.