long-bean-salad-51239030.json

{
    "directions": [
        "Preheat oven to 350\u00b0 Toast coconut flakes on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes. Let cool.",
        "Meanwhile, cook watercress in a large saucepan of boiling salted water until just wilted, about 10 seconds; using a slotted spoon, transfer to a colander set in a large bowl of ice water. Drain, then gently squeeze out excess water.",
        "Return water in saucepan to a boil. Cook beans until crisp-tender, about 4 minutes; transfer to ice water. Drain, then pat dry.",
        "Whisk fish sauce, lime juice, and coconut sugar in a large bowl until sugar dissolves. Add watercress, beans, onion, and kaffir lime leaves and toss to coat. Serve topped with coconut and peanuts."
    ],
    "ingredients": [
        "1/2 cup unsweetened coconut flakes",
        "1 bunch watercress, tough stems removed, cut into 2\" lengths (about 5 cups)",
        "Kosher salt",
        "3/4 pound Chinese long beans or green beans, trimmed, cut into 1\" pieces",
        "2 tablespoons fish sauce",
        "2 tablespoons fresh lime juice",
        "1 tablespoon coconut sugar or brown sugar",
        "1/2 small red onion, thinly sliced",
        "1 tablespoon thinly sliced kaffir lime leaves or 1 teaspoon finely grated lime zest",
        "1/4 cup coarsely chopped roasted peanuts, preferably unsalted"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Coconut",
        "Green Bean",
        "Watercress",
        "Lime Juice",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Soy Free"
    ],
    "title": "Long Bean Salad",
    "url": "http://www.epicurious.com/recipes/food/views/long-bean-salad-51239030"
}