Vegetarian, Side Dishes, RECIPES, Recipes, FoodMlle JulesGreen bean, salad, healthy, nutritious, juleskitchen, cooking, recipe, home, kitchen, meal, veggies, vegetarian, ottolenghi, cookbook, jerusalemComment

Green Bean Salad

Vegetarian, Side Dishes, RECIPES, Recipes, FoodMlle JulesGreen bean, salad, healthy, nutritious, juleskitchen, cooking, recipe, home, kitchen, meal, veggies, vegetarian, ottolenghi, cookbook, jerusalemComment
Green Bean Salad

It’s always nice to mix things up when it comes to veggies and side dishes. And in my home, I have no shortage of vegetable recipes I love to serve up. One of my favourites is a crunchy yet delicate green bean salad. Inspired by Ottolenghi Jerusalem Cookbook, this is a simplified version of their Mixed Bean Salad but in my home, we do it with green beans only!

Green beans are an underrated vegetable. In one small bean, you’ll get a lot of nutrition. High in Vitamin K, green beans are a great way to get calcium… I know, who would’ve thought!? If you are a meat and potatoes kind of person, then green beans are a great complimentary dish, if you love a nice vegetarian meal filled with luscious veggies, then come on, this is the perfect go to!

INGREDIENTS

10 oz/280 g green beans, trimmed

10 oz./280g yellow beans, trimmed. (If unavailable, double the quantity of green beans)

3 tbsp. olive oil

3 cloves garlic, thinly sliced

6 tbsp. capers, rinsed and pat dry

1 tsp cumin seeds

2 tsp coriander seeds

4 green onions, thinly sliced

2/3 cup of parsley

Grated zest of 1 lemon

salt & pepper to taste

INSTRUCTIONS

  1. Heat the oven to 200C/400F/.

  2. Bring a large pan of water to a boil

  3. If using yellow beans, add first for two minutes

  4. After two minutes, add the green beans and cook for four minutes more.

  5. Rinse under cold water, drain, pat dry and place in a large bowl

  6. Heat the oil in a small saucepan & add the capers (be careful, as they will spit!) and garlic, fry for 20 seconds, then add the seeds and fry for another 20 seconds The garlic should turn golden.

  7. Remove from the heat and immediately pour over the beans

  8. Add the spring onion, herbs, lemon zest, a quarter teaspoon of salt and some black pepper, and toss to combine. Serve at room temperature.

JULES TIP: *Don’t reheat this salad. If you reheat it, the beans get overcooked and the salad isn’t as crunchy and delicious!  

If you’d like, you can add yellow beans to your salad. Because they are very (very) tender they contribute to both the texture and look of the dish. A must in my opinion! If you can’t find them, you can substitute as suggested above.

BON APPETIT!

Photography by Patricia Brochu