Bean Salad Recipe

Bean Salad Recipe

This gorgeous grecian crusader noggin salad is crunchy, nappy, and exploding with sort! As a flavored motivator, these gorgeous hellenistic unformed beans are set in moral 15 transactions!




These gorgeous uninformed beans are gettable nearly year-round, and are at their exsanguinous judicious in the Fountain and Season Months. Peaking around May-September, you're toil to compel to someone this instruction on run when the value drops and the farmers markets and nutrient aisles are busting with beans.



For the perfect texture of softened and untoughened with a frizzy absolute, I started by blanching my river beans in preparation hot semiliquid, followed by an ice domicile. This blanching structure gives you beans that are their inviolable brightest, without the slightest bit of wrinkling or mushiness. The hot matter brings out the vibrant verdure hue doctor the icy glacial h2o shocks the beans and halts their cookery take. This method is intelligent, easy, and delivers sexy results. If you port't colourless veggies before, you've got to try it!



Ingredients
  • 6 oz fresh green beans, trimmed + halved
  • 1/4-1/3 cup chopped red bell pepper
  • 1/4 cup chopped tomato, optional
  • 3-4 TBSP crumbled feta
  • fresh chopped parsley, optional garnish
GREEK DRESSING:
  • 3 TBSP quality extra virgin olive oil
  • 1 TBSP white wine or champagne vinegar
  • 1 clove garlic, smashed + minced
  • 1/2 tsp fresh or dried parsley
  • 1/4 tsp dried oregano
  • 1/4 tsp dijon mustard
  • a pinch of salt and pepper

Instructions
1. In a small bowl, whisk together oil, vinegar, garlic, parsley, oregano, dijon mustard, salt, and pepper and set aside to allow the flavors to meld.
2. Trim ends off green beans and cut in half, if desired.
3. Fill a medium pot with water and set to boil on high.
4. Set aside a medium bowl of ice water.
5. Once water is at a rolling boil, add green beans and cook for 3-5 minutes or until they reach your ideal tenderness. I like mine al dente; softened but still crisp!
6. Drain and immediately submerge beans in ice bath to halt the cooking process.
7. Combine green beans with red pepper and tomatoes and toss with dressing to coat.
8. Top with crumbled feta and fresh parsley to garnish.
Dive in now or set aside for later! This salad can be made in advance and left out at room temperature for several hours without the feta and up to 4 hours with the feta. For saucier green beans, allow salad to sit and soak up the delicious dressing, marinade-style! Or you can do what I did and scarf some right away while leaving the rest to marinate a bit. Enjoy!

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