This salad recipe is adapted from Naomi Duguid's "Burma: Rivers of Flavor" (Artisan, 2012). You can find long beans at Asian or farmers markets, or use green string beans. It helps to have made the roasted peanuts and fried shallots in advance.
3/4 pound long beans or green beans, trimmed and cut into 2-inch pieces
1/4 cup chopped roasted peanuts (see separate recipe)
1 tablespoon plus 1 teaspoon fresh lime juice
2 teaspoon fish sauce
2 teaspoon shallot oil (see separate recipe)
1/2 teaspoon salt, or to taste
2 tablespoons fried shallots (see separate recipe)
Bring about 4 cups water to boil in medium sauce pot. Toss in the beans and cook until just tender, about 5 minutes. Drain and set aside to cool for 5 minutes.
Transfer to a serving platter or bowl and set aside until ready to serve.
Add the peanuts to the beans. In a small bowl, stir together the lime juice, fish sauce and shallot oil and pour over the beans and toss. Sprinkle on the salt and toss again. Sprinkle with the fried shallots as garnish.