Tired of the heat, this is an easy no cook dinner.
Cucumber, Tomato, and Green Bean Salad
This Salty-Sour-Sweet Thai Salad is based on the famous Thai Salad Som Tam
1 lb. cucumbers, halved lengthwise, sliced on a steep diagonal ¼" thick
6 oz. cherry or grape tomatoes, halved or quartered
4 oz. green beans, trimmed, sliced on a steep diagonal into ⅛"-thick strips
2 large garlic cloves, finely chopped
1 Jalapeno chile, seeds removed, finely chopped
¾ cup unsalted roasted peanuts, divide
3 Tbsp. (or more) fresh lime juice
1Tbsp. (or more) light brown sugar
1Tbsp. (or more) fish sauce
Combine cucumbers, tomatoes, green beans, garlic, and chile in a large bowl. Finely chop ½ cup peanuts to the size of lentils and add to bowl.
Pour dressing over vegetables and toss with your hands, gently squeezing as you go, until well coated and vegetables have wilted slightly, about 30 seconds. Taste salad and season with more lime juice, brown sugar, or fish sauce if needed. Salad should be equal parts sour and salty, with sweet close behind.
Transfer salad to a platter. Coarsely chop remaining ¼ cup peanuts and scatter over salad.