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Quick-Marinated Green Beans and Baby Corn

Servings: 6 to 8

Marinating green beans for just a short time at room temperature fills them with loads of great flavor. If you can’t find sambal oelek, use Sriracha instead.


  • Kosher salt
  • 1 lb. green beans, trimmed
  • 3 Tbs. tamari
  • 2 Tbs. fresh lemon juice
  • 1-1/2 packed Tbs. light brown sugar
  • 1 Tbs. peanut oil
  • 1 tsp. fish sauce
  • 1 tsp. sambal oelek
  • 1/2 tsp. tamarind concentrate or paste
  • 1 15.5-oz. can whole baby corn, rinsed and drained
  • 1/2 cup very thinly sliced red bell pepper, preferably sliced on a mandoline (about 2 oz.)
  • 1/4 cup very thinly sliced sweet onion, preferably sliced on a mandoline (about 1 oz.)
  • 2 Tbs. finely chopped fresh cilantro
  • 1/3 cup salted dry-roasted peanuts, coarsely chopped (about 1-3/4 oz.)


  • Bring a large pot of well-salted water to a boil. Blanch the beans, stirring occasionally, until crisp-tender and bright green, about 6 minutes. Drain, rinse under cold water until cool, and transfer to a large bowl.
  • In a small bowl, whisk the tamari, lemon juice, brown sugar, oil, fish sauce, sambal oelek, tamarind, and a pinch of salt. Transfer the marinade to the beans, and toss well. Let sit at room temperature, tossing occasionally, about 15 minutes.
  • Meanwhile, cut the corn in half lengthwise. Add the corn, pepper, and onion to the bowl with the beans, and toss until well combined. Let sit at room temperature another 10 minutes. Season to taste with salt. Transfer the mixture to a large serving platter, top with the cilantro and peanuts, and serve.


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