Long Bean Salad

• 1/2 cup unsweetened coconut flakes
• 1 bunch watercress, tough stems removed, cut into 2" lengths (about 5 cups)
• Kosher salt
• 3/4 pound Chinese long beans or green beans, trimmed, cut into 1" pieces
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon coconut sugar or brown sugar
• 1/2 small red onion, thinly sliced
• 1 tablespoon thinly sliced kaffir lime leaves or 1 teaspoon finely grated lime zest
• 1/4 cup coarsely chopped roasted peanuts, preferably unsalted

1. Preheat oven to 350u0b0 Toast coconut flakes on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes. Let cool.
2. Meanwhile, cook watercress in a large saucepan of boiling salted water until just wilted, about 10 seconds; using a slotted spoon, transfer to a colander set in a large bowl of ice water. Drain, then gently squeeze out excess water.
3. Return water in saucepan to a boil. Cook beans until crisp-tender, about 4 minutes; transfer to ice water. Drain, then pat dry.
4. Whisk fish sauce, lime juice, and coconut sugar in a large bowl until sugar dissolves. Add watercress, beans, onion, and kaffir lime leaves and toss to coat. Serve topped with coconut and peanuts.

unsweetened coconut flakes, lengths, kosher salt, beans, fish sauce, lime juice, coconut sugar, red onion, lime, peanuts

Taken from www.epicurious.com/recipes/food/views/long-bean-salad-51239030 (may not work)