Preparation

• Bring a large pot of well-salted water to a boil. Blanch the beans, stirring occasionally, until crisp-tender and bright green, about 6 minutes. Drain, rinse under cold water until cool, and transfer to a large bowl.
• In a small bowl, whisk the tamari, lemon juice, brown sugar, oil, fish sauce, sambal oelek, tamarind, and a pinch of salt. Transfer the marinade to the beans, and toss well. Let sit at room temperature, tossing occasionally, about 15 minutes.
• Meanwhile, cut the corn in half lengthwise. Add the corn, pepper, and onion to the bowl with the beans, and toss until well combined. Let sit at room temperature another 10 minutes. Season to taste with salt. Transfer the mixture to a large serving platter, top with the cilantro and peanuts, and serve.