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Long Bean, Cucumber, and Tomato Salad

['2 dried Thai chiles, soaked for 2 minutes in warm water, drained', '3 small garlic cloves, crushed', '1/4 lime, cut into 3 wedges', '1 tablespoon palm sugar or granulated sugar', '1 tablespoon dried tiny shrimp', '9 long beans (2 1/2 ounces) or green beans, trimmed, cut into 2 1/2" lengths', '2 kirby cucumbers or 1 English hothouse cucumber, coarsely chopped into 1" pieces', '2 tablespoons Thai fish sauce (nam pla)', '2 tablespoons fresh lime juice', '6 cherry tomatoes, halved', '2 tablespoons crushed roasted', 'unsalted peanuts']

Place first 4 ingredients in a clay mortar and pound with a wooden pestle until mashed into a fine paste, about 5 minutes. Add shrimp; mash until pulverized and well combined, about 2 minutes. (Alternatively, process in a mini-processor until finely chopped.)
Add long beans to mortar; lightly crush with pestle to bruise. Add cucumber pieces, fish sauce, and lime juice. Mix well. Add tomatoes, lightly crush, and mix in. (Alternatively, place beans and tomatoes in a resealable plastic bag. Roll a rolling pin over bag to bruise vegetables; transfer to a bowl with the cucumber, fish sauce, lime juice, and chile dressing.) Let marinate for 10 minutes. Stir in peanuts.

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