This salad is a simple way to turn green beans into something more interesting with barely any effort. The coconut dressing is creamy, mild, and comes together in one bowl.
Difficulty
Easy
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Servings
2–3
More ideas: Filling Pasta Salad With Meatballs
Ingredients
Instructions
- Bring a small pot of salted water to a boil until it smells clean and steamy.
- Drop in the green beans and cook for about 4–5 minutes, until bright green and still a little crisp.
- Drain the beans and rinse briefly with cold water if you want them to stay snappy.
- In a bowl, stir together coconut milk, lime juice, lime zest, soy sauce, honey, garlic, salt, and pepper until smooth.
- Add the green beans and cucumber slices, then toss gently until everything looks lightly coated.
- Sprinkle over the toasted coconut and cilantro right before serving.
- Taste and add a little more lime or salt if needed, until it feels balanced and fresh.
Serving ideas
This works well as a quick side for grilled chicken or fish, or you can eat it straight from the bowl as a light lunch when you don’t want anything heavy.
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Healthy Gyros-Style Chicken Salad Without an Oven
FAQ
1. Can I use frozen green beans instead of fresh?
Yes, just cook them briefly and drain well so the salad doesn’t turn watery.
2. What if I don’t like cilantro?
You can swap it for parsley or skip the herbs completely for a milder flavor.
3. Can I make the dressing ahead of time?
Definitely, it keeps well in the fridge for a day and makes the salad even faster later.
Storage & leftovers
This salad keeps in the fridge for up to 2 days in a sealed container. No reheating is needed, just eat it cold or let it sit out for 10 minutes. The beans will soften slightly as they absorb the dressing.
This is the kind of dinner that makes the evening feel easier.
Also worth trying: Grilled Peach Salad with Salty Cheese
Pan-Seared Salmon with Arugula Sauce
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