Green Bean, Mango, and Pepper Salad

A colorful, sweet and spicy cold salad.

Source: Jim Weber

Ingredients

1 pound
green beans
1
red pepper
1
large mango (or two small)
1
small red onion
1 teaspoon
hot sauce
2 tablespoons
fish sauce (optional, omit for vegan, can sub for lime juice)
1 tablespoon
soy sauce, tamari, or coconut aminos

Instructions

Carefully drop green beans in a large pot of boiling water. Cook for 5 minutes, then drain and let beans sit in cold water for a couple of minutes to cool.In a large bowl mix hot sauce, fish sauce, and soy sauce at the bottom. Slice red onion into the bowl. Slice red pepper into the bowl. Mix in the cooled beans. Slice the mango thinly and mix with the other vegetables. Salad is best when chilled for 15-60 minutes in the refrigerator to let flavors meld. Best eaten the first day, but can be eaten the next day as well. A third day is a stretch for this salad.