This is a quick and easy Thai long bean salad recipe (called som tum tua) that you’ll love having as a refreshing and healthy dish on hot summer days. It’s gluten-free, ready in under 15 minutes, and made with an authentic dressing and lots of crisp vegetables.
This salad is a variation of Thai papaya salad, but uses yard long beans (or green beans) instead. I always make it when I don’t have fresh papaya on hand, it’s one of my favorite Thai salads when it’s hot out!
What is Thai long bean salad
Thai long bean salad, or som tum tua, is a refreshing Thai salad made with yardlong beans, garlic, chilies, lime juice, and fish sauce. It’s pounded in a mortar and served with sticky rice or grilled meats. The flavor is bold, salty, sour, and slightly sweet.
My favorite vegetables for this salad are crisp yard long beans and tomatoes, but green beans work too. Use a clay mortar and wooden pestle, if you have one, and bruise the beans just enough to soak up the dressing without smashing them.
The dressing is made with traditional Thai sauces, and as always, you can adjust the seasonings to taste. Balancing flavors is the heart of Thai cooking.
This version of Thai green bean salad takes just 10 to 15 minutes and makes a light, healthy meal. It pairs well with just about anything as a side dish, but it works as a light lunch too. For a vegan version, use plant-based fish sauce and skip the fermented fish sauce. Enjoy!
Ingredient notes and substitutes
You’ll find detailed step-by-step photos and helpful tips just below. If you’re in a hurry, feel free to skip ahead to the recipe card at the bottom.
- Yard long beans – These are also called Chinese long beans, snake beans, and asparagus beans. Alternatively, you can use green beans.
- Small tomatoes – Cherry or grape tomatoes work best.
- Dried peppers – Adjust the amount to suit your spice preference.
- Garlic
- Lime – Fresh lime juice adds brightness and balances the savory notes.
- Fermented fish sauce (optional) – Adds deep umami and bold flavor, commonly used in Isan cuisine.
- Fish sauce – Adds saltiness and umami; a staple in Thai salad dressings.
- Tamarind paste – Brings a tangy, slightly sweet edge to the dressing.
- Palm sugar – Natural sweetness with a rich, caramel undertone that’s different from white and brown sugar.
You may also like enoki mushroom larb and Thai cucumber salad!
How to make Thai green bean salad
Step 1: Start by slicing the long beans into bite-sized pieces (1-2 inches). Cut the lime and chop the tomatoes into smaller chunks.
Step 2: In a mortar and pestle, pound the garlic and dried chilies until they’re crushed and fragrant.
Step 3: Add the long beans to the mortar and gently pound just until they begin to split. This helps them soak up all the flavor from the dressing.
Step 4: Add the fish sauce, fermented fish sauce (if using), tamarind paste, and palm sugar. Keep pounding and mixing until the sugar is fully dissolved.
Step 5: Squeeze in the lime juice, toss in the peels for extra fragrance, and add the tomatoes. Lightly mix everything together, taste and adjust if needed, and serve right away!
Serving ideas
Serving tip: Serve green bean salad with grilled meat like these chicken wings or moo yang. Add a side of jasmine rice or sticky rice, and fresh vegetables like Thai eggplants, crisp lettuce, and cucumber.
How long does bean salad keep in the fridge
Bean salad lasts up to 3 days in the fridge when stored in an airtight container. For best texture, store the dressing separately and mix just before serving.
If the salad is already dressed, it may become soggy after the first day. To keep it fresh longer, refrigerate the beans and vegetables dry, and only toss with dressing right before eating.
More easy Thai salad recipes
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Thai Long Bean Salad Recipe (Som Tum Tua)
Equipment
- Cutting board and sharp knife
Ingredients
- 1 clove garlic
- 4 dried chilies, to taste
- 10 yardlong beans, cut into 1-inch sizes
- 1/2 tbsp palm sugar
- 2 tbsp fish sauce
- 1 tbsp fermented fish sauce
- 1 tbsp tamarind paste
- 1/2 lime, sliced
- 2 small tomatoes, halved
Instructions
- Slice the long beans into medium-sized pieces, chop the tomatoes into small chunks, and cut the lime in half.
- Crush the garlic and dried chilies with a mortar and pestle.
- Add the long beans, pounding until they start to burst open so they can soak up the dressing.
- Mix in the fish sauce, fermented fish sauce, tamarind paste, and palm sugar. Pound until palm sugar is completely dissolved.
- Squeeze in fresh lime juice, throw in the peel, followed by the tomatoes. Give it all a gentle but good mix and serve your spicy long bean salad immediately. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
Made this tonight to go with dinner! It reminded me of being in Thailand. Great recipe. So much flavour! I will definitely be making this again!
Thank you so much, Alexandra! Make sure to try my other salad recipes too!