Chef Bill Briwa from The Culinary Institute of America prepares larb, a classic Thai salad with a twist. He adds pinto beans to the salad for their creamy texture and extra kick of protein. Toasted rice that has been ground to a powder add a special nutty flavor to the salad. To download a Spanish translation of this recipe click here. Print Ingredients 4 Tbsp. sticky rice, raw 1/4 cup rice powder, roasted 12 oz. chicken, coarsely ground or chopped 1 1/2 cups pinto beans, cooked 2 Tbsp. olive oil 1/2 tsp. chili powder or chili flakes, hot (preferably Thai) 5 tsp. lime, juice of 4 tsp. fish sauce 1/4 tsp. sugar 1/4 cup red onions, slivered 2 Tbsp. scallions, sliced 2 Tbsp. cilantro, coarsely chopped 10 mint leaves, whole, plus more for serving Garnish Lettuce cups or cabbage leaves Green beans, cooked Cherry tomatoes, halved Cucumber spears Cilantro, mint, and basil leaves Number of Servings : 6 Serving Size: 1/2 cup larb Chef Bill Briwa from The Culinary Institute of America prepares larb, a classic Thai salad with a twist. He adds pinto beans to the salad for their creamy texture and extra kick of protein. Toasted rice that has been ground to a powder add a special nutty flavor to the salad. To download a Spanish translation of this recipe click here. Directions Place the rice into a dry sauté pan over medium heat and toast it, stirring constantly, until it turns a pale golden color, about 10 minutes. Remove the rice from the pan, allow to cool, and grind in a mortar and pestle or a spice grinder until you have a slightly coarse powder; a little finer than cornmeal. Reserve. In a pan, warm the pinto beans for about 2 minutes and reserve. Sauté the chicken in olive oil over a high heat. In either case, cook until the meat is fully cooked and firm, about 3 to 4 minutes. Remove the pan from the heat and add the reserved, cooked beans. Add the chili powder, lime juice, fish sauce, and sugar. You are looking for an assertive, but balanced flavor that is at salty, savory, sweet, sour, and spicy. Next, add the onions, scallions, and cilantro and combine. Add the torn mint leaves, taking the care not to bruise them. Adjust the seasonings to taste. To serve, mound the chicken and bean mixture on a shallow platter. For garnish: Decorate the plate with your own selection of cooked and raw vegetables. My favorites include cabbage wedges or lettuce cups, cherry tomatoes, green beans or cucumbers, and fresh basil, cilantro, and mint leaves. Note: In Thailand this dish is served as a meal with either Jasmine rice or more typically, sticky rice. Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.