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You are here: Home / Appetizers & Sides / Thai Winged Bean Salad with Coco-nutty Dressing

Thai Winged Bean Salad with Coco-nutty Dressing

Published: Dec 17, 2018 · Updated: Jan 25, 2020 · This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

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Thai Winged Bean salad pinterest image
thai wing bean and egg salad on blue plate

What the heck are winged beans?  Glad you asked.  They are Thai superhero green beans tossed in this lovely, coconutty, creamy Thai salad that is dairy-free too. 

thai wing bean and egg salad on blue plate

Serve this creamy salad alongside Thai basil chicken, curry mussels, or easy baked sriracha salmon.

What are winged beans?

Winged beans are an Asian pea plant with roots and leaves that are entirely edible.  

They look kind of like a crunchy, waxy, green bean that spread wings. The Thai superhero of green beans!

If you can find them, they are delicate and need to be eaten soon after buying, else their wings start turning black.

wing beans on cutting board

Traditional Thai salad

Winged beans are commonly found in Thai dishes chopped into thin slices for a salad.

It is usually seasoned with:

  • ground pork
  • poached shrimp
  • hardboiled eggs
  • fried shallots
  • fried garlic
  • coconut milk
  • tamarind
  • fish sauce
  • lime juice
  • palm sugar

Simplified Thai Winged Bean Salad

For simplicity, this recipe just uses the hardboiled egg, and skips the addition of pork and shrimp.

This recipe also eliminates the tedious chopping by slicing the beans lengthwise.

thai wing bean and egg salad on blue plate 2

How to make Thai Winged Bean Salad

Step 1: Hardboil eggs

I hardboil eggs by putting eggs in a pot of cold water.

  • Bring to a boil and simmer for 8 minutes.
  • Turn off heat
  • Cover the pot with a lid and let sit for 8 minutes.
  • Remove eggs into an ice bath or cold water.
  • Peel and rough chop into a small dice.
  • Reserve some of the chopped egg to garnish on top.

Step 2: Prep winged beans

After slicing the winged beans, into a pot of boiling water they go.  

Cook for about 1-2 minutes until the pot returns to a boil.

Drain and run under cold water or shock in an ice bath to cool.

Step 3: Make coco-nutty dressing

thai wing bean salad dressing in glass bowl

This dressing often has tamarind in it.  For the sake of simplification, it is eliminated in this recipe.

Whisk the following items together:

  • coconut cream
  • fish sauce
  • chili garlic sauce
  • fresh lime juice
  • shallot
  • sugar

To make this vegetarian, you can substitute the fish sauce with soy sauce.

Step 4: Toss and serve

coconut dressing in glass bowl with wing beans

Toss the blanched winged beans and chopped hard-boiled egg with the coconut dressing.  

Garnish with the reserved chopped egg on top.

Try out this coco-nutty, zippy, zingy Thai dressing for an unusual side salad.

Other Coconut Cream Recipes

As we know, once you’ve opened that can of coconut cream, it must be used fairly quickly, probably within a week.

You can also use coconut cream for Thai black rice pudding or as a topping for your cold brew coffee.

forkful of thai wing bean and egg salad

Tips to make it better @home

  • If you can’t find winged beans, regular green beans work well too.
  • To make this vegetarian, substitute fish sauce with 1/2 Tb soy sauce and additional salt to taste.  Also, leave the egg garnish for the top, so the soy sauce doesn’t make it brown.
  • Other items you could add are poached shrimp, cooked ground pork, fried shallots, grapefruit segments, or fried garlic chips.
  • To make ahead of time, complete all steps but mix the dressing with the beans when ready to serve.
  • Keep in the fridge to snack on for up to 3 days.

Other Easy Salad Recipes

Smashed Cucumbers – Angry & Vegan

Quickest, Coolest Japanese Tofu Salad

Thai Pomelo Salad 

thai wing bean and egg salad on blue plate 2
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5 from 1 vote

Thai Winged Bean Salad

What the heck are winged beans?  Glad you asked, but you can use green beans too in this lovely, coconutty, creamy Thai salad that is dairy-free.
Course Salad
Cuisine Thai
Keyword coconut dressing, Thai salads
Servings 4 ea
Calories 201kcal
Author Asian Test Kitchen

Ingredients

  • 1 lb Thai winged beans about 2 heaping cups
  • 2 ea hardboiled eggs chopped into 1/2" dice

Coconut Dressing

  • 2 Tb coconut cream or 1/4 c coconut milk
  • 1 Tb fish sauce
  • 2 tsp lime juice about 1/2 lime squeezed
  • 2 tsp minced shallot
  • 1 tsp chili garlic sauce or sriracha sauce
  • 1 tsp sugar

Instructions

  • Bring large pot of water to a boil.  Cut wing beans lengthwise and then cut in half. 
  • Blanch beans in boiling water for 3-4 minutes until crisp tender.  Shock in ice water or run under cold water.  Drain well. 
  • Mix dressing ingredients together in a bowl.  Toss with drained beans and chopped egg.  Reserve some chopped hardboiled egg for garnish on top.  

Notes

  • If you can't find winged beans, regular green beans work well too. 
  • To make this vegetarian, substitute fish sauce with 1/2 Tb soy sauce and additional salt to taste.  Also, leave the egg garnish for the top, so the soy sauce doesn't make it brown.
  • Other items you could add are poached shrimp, cooked ground pork, fried shallots, grapefruit segments, or fried garlic chips. 
  • To make ahead of time, complete all steps but mix the dressing with the beans when ready to serve.
  • Keep in the fridge to snack on for up to 3 days.

Nutrition

Calories: 201kcal | Carbohydrates: 34g | Protein: 13g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 455mg | Potassium: 701mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 34mg | Iron: 2.4mg
Tried this recipe?Mention @agiletestkitchen or tag #agiletestkitchen!

P.S. Do you like coconuts or the coconut song?  Please spread the Asian ♥ and share!

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  • Easiest Ever Korean Sesame Spinach side dish
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Comments

  1. Alma

    October 14, 2020 at 12:32 pm

    5 stars
    Made this yesterday with my winged beans and it was a hit with the husband and 5 yr old. We all went for a double serving. I will plant these again next spring for a bumper fall crop. Thank you for the recipe!

    Reply
    • asiantestkitchen@gmail.com

      October 15, 2020 at 8:31 pm

      Hi Alma! Look at you with your own backyard bounty of winged beans!!! How lucky, and I am quite jealous because these can be hard to find. Thank you so much for writing and trying the recipe. Super happy you liked it and found a way to enjoy those beans Thai style! 🙂

      Reply

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