Yard Long Bean Salad
Prep time
Cook time
Total time
Yard Long Beans Salad
Recipe type: Salad
Cuisine: Asian
Serves: 1
For the Salad:
  • 100 grams Yard long beans
  • 1 Tomato
  • 1-2 Tablespoons sliced fresh Spring Onion
  • Canned Tuna flakes
For the Dressing:
  • 1 Tablespoon White wine vinegar
  • Pinch salt
  • Pinch pepper
  • 3 Tablespoons Sunflower Oil
  • 1 Tablespoon Dijon style grain mustard
  1. Rinse your Yard long beans so that all impurities are removed. Cut off both ends of the beans and cut your beans with a knife or kitchen scissors into about 3-4 centimetre long pieces (or smaller if you prefer). I tend to use the scissors, way faster.
  2. Keep them in a pot, cover with water (not too much water) and cook on a medium flame for about 8-10 minutes or until cooked. Strain, let cool and keep in the fridge until further use.
  3. Wash your Tomato and spring onion. Quarter the tomato and slice thin and slice your spring onion too. Get the tuna and flake into smaller pieces. Keep all ingredients in a bowl or plate with the previously cooked Yard long beans and mix carefully.
  4. For the dressing grab a jar with a lid. Add the Vinegar, salt and pepper first, close the jar and shake. Salt doesn’t get mixed in oil, that’s why we need to dissolve it first in the vinegar. Then add the oil and mustard, close the lid and shake well again until all ingredients are incorporated.
  5. Pour the dressing over the salad and enjoy. If there is some dressing left, just store it in a closed jar in the fridge and use it for something else.
  6. Cook time: 10 minutes
  7. Preparation: 10 minutes
  8. Serves 1 plate
Recipe by Orgasmic Chef at https://orgasmicchef.com/vegetables/yard-long-bean-salad/