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AngieItaliano
Green beans salad with nectarines and coconut peanuts
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Ingredients
Directions
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Remove the green beans and halve them.
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Squeeze out the garlic.
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Chop the coriander coarsely.
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Cook the green beans in a pan with plenty of water and a little salt in 8-10 minutes.
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Rinse them in a colander with cold running water and let them drain well.
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Toast the coconut and peanuts in a dry frying pan, stirring until golden brown.
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Transfer the mixture to a container and stir in 0.5 teaspoon of sambal.
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Wash the nectarines and cut the flesh into parts of the kernel.
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Cut the parts into cubes.
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In a dish, beat the vinegar with the garlic, oil, 0.5 teaspoon of sambal and a little salt and freshly ground pepper to make a dressing.
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Spoon the green beans with the diced nectarine and the coriander and sprinkle the coconut mixture over it.
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Delicious with fried chicken fillet.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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