Best Wegmans Thai Green Bean And Mango Salad Recipes

WEGMANS THAI GREEN BEAN AND MANGO SALAD

Steps:

• Bring a large pot of water to boil. Add beans and cook until bite tender, about five minutes. Drain and rinse under cold water, tossing the colander until all the beans have been shocked and cooking has stopped. Drain well and set aside.
• Peel the mango and slice the fruit flesh off of the pit, as much along the vertical as possible. Discard pit and slice fruit into long narrow strips, echoing the shape of the green beans.
• Cut the top off of the bell pepper. Remove and discard the stem, core, and seeds. Slice the pepper in half along the vertical and use a paring knife to cut away the white pith. Slice the pepper, including the top, into long narrow strips.
• Peel the onion and cut in half along the vertical, reserving half for another use. Slice along the vertical into narrow thin strips.
• Rinse the cilantro leaves well. Pat dry and chop.
• In a medium bowl, combine mango, pepper, onion, and cilantro. Set aside.
• To make the dressing, whisk together fish sauce, lime juice, vegetable oil, sugar, salt, garlic, herb blend, and chili sauce in a small bowl. Fish sauce has a strong flavor. If you haven't worked with it before, start with a teaspoon or two, adding more to taste. Original recipe calls for Sriracha hot chili sauce.
• Add dressing to mango mixture; toss gently. Add beans and toss. Serve at room temperature.

THAI GREEN BEAN SALAD

Steps:

• For dressing, whisk together soy sauce, garlic, fish sauce, rice vinegar, lime juice and zest, brown sugar, and sriracha.
• Bring a pot of water to a boil and blanche beans for about 2 minutes, still crunchy and bright green. Shock in cold water.
• Combine red pepper, tomato, cilantro, basil, mint, and green beans. Toss with dressing and add black pepper to your liking. Let sit for at least 30 minutes for flavors to meld.
• Before serving, toss in peanuts, and garnish with green onion.

BLACK BEAN AND MANGO CHICKEN SALAD

Steps:

• For the salad;
• Toss all ingredients in large bowl. Refrigerate. Serve with baked tortilla crisps if desired.
• For the Tortilla crisps;
• 1. Preheat the oven to 425°F Coat rimmed baking sheets with nonstick cooking spray.
• 2. Coat the tortillas on both sides with the cooking spray. Cut each tortilla into thin strips (pizza cutter works great) and place on the baking sheets. Bake for 6 to 8 minutes, or until golden. Allow to cool then store in an airtight container until ready to use.

COLD GREEN BEAN SALAD WITH MANGO AND RED PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
• Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
• Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
• Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
• Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.