Serves: 4
Total Calories: 513

FOR THE GARNISH AND DRESSING:
1/2 cup vegetable oil, preferably canola
9 cloves garlic, thinly sliced (about 3 tablespoons), plus 1 shallot, minced
1 stalk lemongrass, , trimmed and minced, or 1 strip lemon zest (2 x 1/2 inches remove with a vegetabel peeler)
1 tablespoon ginger, fresh or minced galangal
1/4 cup coconut milk, canned
1/4 cup lime juice, fresh
2 tablespoons sugar, palm or firmly packed light brown sugar
2 tablespoons Asian fish sauce or soy sauce
FOR THE SALAD:
salt, to taste
8 pounds green beans, thin or long beans, ends trimmed off
2 cups bean sprouts, mung
1/4-1/2 cup coconut, fresh, grated or unsweetened dried coconut
1 red bell pepper, medium, stemmed, seeded, and cut into 1/4-inch dice
1 to 4 jalapeno chiles, or other hot chiles, and minced
black pepper, freshly ground, to taste

1. Prepare the garnish. Heat the oil in a small skillet over medium-high heat. Add the sliced garlic and fry until crisp and golden brown, about 1 minute. Using a wire skimmer or slotted spoon, transfer the garlic to paper towels to drain. Fry the sliced shallots the same way, working in several batches if necessary to avoid crowding the pan. Take care not to let the garlic and shallots burn, or they’ll become bitter. Blot the garlic and shallots with a paper towel and set aside. Pour off all but 3 tablespoons oil from the skillet and discard.

2. Prepare the dressing. Reheat the oil in the skillet over medium heat. Add the minced garlic and shallot, the lemongrass, and galangal and sauté until lightly browned, about 1 minute. Stir in the coconut milk and bring to a boil. Cook until reduced by half, about 3 minutes. Stir in the lime juice, palm sugar, and fish sauce and bring to a boil. Remove the pan from the heat and let the dressing cool.

3. Prepare the salad. Bring a saucepan with 2 quarts of salted water to a boil.

4. Cut the long beans into 1/2-inch pieces. Place the mung bean sprouts in a colander in the sink. Cook the long beans in the boiling water until crisp-tender, about 2 minutes. Drain the beans in the colander (the boiling water will blanch the sprouts). Rinse the vegetables under cold running water until the beans are cool, then drain the beans and mung beans well and blot both dry with paper towels.

5. Transfer the long beans and bean sprouts to a large bowl. Stir in the grated coconut, red bell pepper, jalapeño, fried garlic, fried shallots, and dressing (see Note). Toss well to mix. Correct the seasoning, adding salt and pepper to taste. Transfer the salad to an attractive platter and serve.

Serves 4 to 6

Note: The salad can be assembled ahead of time, but add the fried garlic and shallots and dressing at the last minute.

Nutritional Facts:

Serves: 4
Total Calories: 513
Calories from Fat: 285

More Recipes from the The Barbecue Bible Cookbook:
A Different Greek Salad / Marlo Salata
Balinese Cucumber Salad
Grilled Chicken Salad With Indian Spices / Murgh Chaat
Grilled Eggplant, Tomato, and Pepper Salad / Fasouli
Grilled Pork With a Sweet-Tart Dressing / Pork Laab
Grilled Salade Nicoise
Grilled Vegetable Caponata
Grilled Zucchini Salad
Javanese Long Bean Salad Plate With Cabbage Wedges / Lalapan
Korean Lettuce and Onion Salad
La Cabana's House Salad
Lebanese Crudites Plate
Lebanese Eggplant Salad / Salafat el Rahab
Long Beans With Fresh Coconut
Moroccan Egglplant Salad / Salade d'Aubergines
Persian Chicken Salad With Pickles and Olives
Potato Salad With Caramelized Onions
Quick Chaat Mix
Sesame Spinach
Shepherd's Salad / Coran Salatasi
Shirazi Cucumber, Tomato, and Onion Salad
Spanish Grilled Vegetable Salad / Escalivada
Spicy Daikon
Spicy Fruit in a Tamarind Dressing / Rujak
Spicy Japanese Bean Sprout Salad
Spicy Thai Grilled Beef Salad / Yam Nua Yang
Three Hots Salad
Tomato Salad with Feta Cheese / Shopska Salata
Tomato and Shallot Salad
Turkish Radish Salad Plate
Two-Tone Potato Salad
Vietnamese Salad Plate