Spicy Thai Green Bean and Summer Squash Salad

Bring a large pot of salted water to a boil.

In the bowl of a food processor, combine garlic, pepper flakes, and Thai chilies and process until smooth. Add sugar, fish sauce, and lime juice, and pound process the sugar is dissolved. Taste dressing and add more sugar, fish sauce, lime juice, or pepper flakes to taste. It should be strongly spicy, sweet, salty, and acidic.

Blanch beans in boiling water until bright green but still extremely crisp, about 1 minute. Drain and run under cold water to chill. Dry well on paper towels or in a salad spinner. Combine beans, squash, orange or grapefruit, mint, and dressing in a large bowl and toss to coat. Serve immediately.