Charred Green Bean and Pea Salad
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Ingredients
- 2 dried chiles de árbol
- 6 garlic cloves, smashed
- 1 - 1 1/2" piece ginger, peeled, thinly sliced
- 3/4 t. coarsely ground black pepper
- 1/2 t. cumin seeds
- 1/4 c. plus 2 T. extra-virgin olive oil
- 2 T. fresh lime juice
- 1 t. pure maple syrup
- 1½ lb. green beans, wax beans, sugar snap peas, and/or snow peas, trimmed
- Kosher salt
Instructions
- Cook chiles, garlic, ginger, black pepper, cumin seeds, and 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.
- 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.
- 2 dried chiles de árbol
- 6 garlic cloves, smashed
- 1 - 1 1/2" piece ginger, peeled, thinly sliced
- 3/4 t. coarsely ground black pepper
- 1/2 t. cumin seeds
- 1/4 c. plus 2 T. extra-virgin olive oil
- 2 T. fresh lime juice
- 1 t. pure maple syrup
- 1½ lb. green beans, wax beans, sugar snap peas, and/or snow peas, trimmed
- Kosher salt
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