Charred bean and pea salad for a fresh, vibrant side dish

Ingredients for Charred bean and pea salad

• 2 dried chiles de árbol

• 6 garlic cloves, smashed

• 40 g ginger, peeled, thinly sliced

• 3–4 g coarsely ground black pepper

• 2–3 g cumin seeds

• 100 ml extra-virgin olive oil

• 30 ml fresh lime juice

• 5 ml pure maple syrup

• 675 g green beans, wax beans, sugar snap peas, and/or snow peas, trimmed

• kosher salt (to taste)

How to make Charred bean and pea salad

1. Heat 80 ml of oil in a small saucepan over low heat.Cook the chiles, garlic, ginger, black pepper, and cumin seeds, swirling occasionally, until the garlic is golden and the oil is very fragrant, about 5–8 minutes.Remove from the heat and stir in the lime juice and maple syrup; set the dressing aside.

2. Preheat the grill.Place the beans and/or peas on a wire rack set inside a rimmed baking tray and drizzle with the remaining 30 ml of oil.Season generously with salt, toss to coat, and spread the beans in a single layer.

3. Grill the beans undisturbed until tender and blistered all over, about 4 minutes.Let them cool slightly.

4. Arrange the beans and peas on a platter and spoon the reserved dressing over the top; season with additional salt to taste.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.