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Bon Appétit

Charred Bean and Pea Salad

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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson

Beautifully crisp with just the right amount of char, this loose riff on a three-bean salad covers your textural bases. This also can be serve at room temperature!

Ingredients

8 servings

2

dried chiles de árbol

6

garlic cloves, smashed

1

1½" piece ginger, peeled, thinly sliced

¾

tsp. coarsely ground black pepper

½

tsp. cumin seeds

⅓

cup plus 2 Tbsp. extra-virgin olive oil

2

Tbsp. fresh lime juice

1

tsp. pure maple syrup

1½

lb. green beans, wax beans, sugar snap peas, and/or snow peas, trimmed

Kosher salt

Preparation

  1. Step 1

    Cook chiles, garlic, ginger, black pepper, cumin seeds, and ⅓ cup oil in a small saucepan over low heat, swirling occasionally, until garlic is golden and oil is very fragrant, 5–8 minutes. Remove from heat and stir in lime juice and maple syrup; set dressing aside.

    Step 2

    Meanwhile, heat broiler. Place beans and/or peas on a wire rack set inside a rimmed baking sheet and drizzle with remaining 2 Tbsp. oil. Season generously with salt, toss to coat, and spread out beans in a single layer. Broil, undisturbed, until tender and blistered all over, about 4 minutes. Let cool.

    Step 3

    Arrange beans and peas on a platter and spoon reserved dressing over; season with more salt.

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Back to TopTriangle

  • Given the number and variety of ingredients, this was nothing special. Also a bit too much oil.

    • jsbjk

    • Winnetka, IL

    • 8/3/2023

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