2 pounds mixed beans (such as green, wax, haricots verts, Romano), trimmed
1 T olive oil
½ large shallot, finely chopped
1 1-inch piece ginger, peeled, finely grated
1 lemongrass stalk, tough outer layers removed, finely grated
2 garlic cloves, finely grated
1 T olive oil
1⁄3 cup salted, roasted peanuts
1 t lime zest, finely grated
3 T fresh lime juice
3 T olive oil
¼ t sugar
½ t ground coriander
1 t sea salt
Freshly ground black pepper
3 small kaffir lime leaves, finely chopped – Optional
1⁄3 C (packed) cilantro, chopped, plus more for serving
Working in batches by type, cook beans in a large pot of boiling water until crisp- tender, 1–4 minutes. Transfer with a slotted spoon to a large bowl of ice water; let cool. Drain and pat dry; transfer to a serving bowl.
Heat 1 tablespoon of olive oil in a small skillet over medium heat and cook shallot, stirring occasionally, until tender, about 3 minutes. Add ginger, lemongrass and garlic, and cook, stirring, until very fragrant, about 1 minute. Add to the bowl with beans. (Note: the shallots, ginger, lemongrass and garlic can be finely chopped together in a mini-prep food processor.)
Heat 1 tablespoon of olive oil in same skillet over medium-high. Cook peanuts, tossing often, until golden brown and fragrant, about 2 minutes. Transfer to a bowl to cool, then coarsely chop. Add to the bowl with beans.
Whisk together the dressing ingredients, either in a bowl or a mini-prep food processor. Add half of the dressing and the chopped cilantro to the beans, tossing well. Taste and adjust for more dressing or salt and pepper as you desire, or serve remaining dressing on the side. Serve topped with more cilantro. Serves 8.