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Paul D. Coverdell World Wise Schools

Paul D. Coverdell World Wise Schools

Recipe: Coconut and Green Bean Salad

Pacific Islands, Vanuatu
45 minutes

Materials & Procedures


  1. 400g green beans, trimmed
  2. 1 tsp. grated fresh ginger
  3. 2 green chilies, finely chopped
  4. 80 ml (1/3 c) plain yogurt
  5. Juice of 1 lime
  6. 1 tsp. sea salt
  7. ΒΌ coconut, flesh freshly shaved
  8. 1 T brown mustard seeds
  9. 30 curry leaves


  1. Bring a saucepan of water to boil, and cook the green beans for two to three minutes until they are brilliant green.
  2. Drain and refresh the beans under running cold water.
  3. Put the chilies, ginger, yogurt, lime juice, salt, and coconut in a bowl. Toss together.
  4. Heat the oil over medium heat in a small frying pan.
  5. Add the mustard seeds and curry leaves.
  6. When the seeds begin to pop, take the pan off the heat.
  7. Add the seeds and leaves to the coconut mixture with the green beans.
  8. Serves four as a side dish.

About the Author

Suzanne Meltemal

This recipe was submitted to World Wise Schools by Suzanne Meltemal, Resource Center Assistant, Peace Corps/Vanuatu.

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