Green beans are a summer treat, but thanks to the method of deep freezing, you can enjoy it all year round. What can be prepared from these green fruits with delicate milk peas inside? Many things. Soups, snacks, salads, side dishes for meat or fish, as well as independent hot vegetarian dishes. And you can make them blanks for the winter. But today we will learn how to make a salad from bean pods. This dish is present in national cuisines of many nations, and each recipe is unique in its own way.
As a warm-up, we’ll try to prepare a warm salad from green beans. The photo shows the beauty of the finished dish of Mediterranean cuisine, but can not convey its amazing aroma. To repeat this masterpiece, you need to boil 400 g of green beans in boiling salted water. If the pods are too old, you must first remove the solid flagella from them. To do this, use a knife to cut off the sharp ends, which will pull the threads along with them. While the green beans are cooked, cut 200 g of cherry tomatoes in half, put them in a salad bowl. In a jar with a lid, we are preparing a dressing. Squeeze the lemon, mix its juice with two tablespoons of olive oil, add salt. Black pepper, five chopped basil leaves and a spoonful of sesame seeds. We screw the lid and shake the jar vigorously so that the ingredients of the dressing come into contact. We spread the hot beans for the tomatoes, pour the sauce and serve immediately.
The Spanish salad recipe with green beans suggests using pumpkin seeds pesto instead of sesame seeds. They will need about a hundred grams per 400 g of the base product. First cook the pesto. Pour the seeds into a dry preheated pan and, stirring constantly, fry them over medium heat for five minutes. We leave one spoon of grains for decoration, and the rest we grind with a blender. Without removing seeds from the bowl, add 50 ml of water and olive oil, 4 peeled cloves of garlic, half a spoon of cumin and a few leaves of cilantro, squeeze the juice of half a lemon and a pinch of salt. Puree the mixture.
We cook beans in salted water for literally five minutes, drain the water and put the saucepan on ice so that the pods do not cook due to internal heat. So it will remain crispy. When it cools completely, transfer to a deep dish, season with half pesto, mix. Cut two tomatoes into half rings, put on top of a salad of bean pods, pour over the remaining sauce and sprinkle with seeds.
Ukrainian cuisine has its own view on this dish. Beans must be boiled in salted water until fully cooked (20-30 minutes). Drain, cool, transfer to a salad bowl (cut large pods). Fill the bean pod salad with the sauce, which is prepared as follows: mix 200 g of mayonnaise with a spoon of sour cream, 3-4 tomatoes (or 2 tablespoons of tomato paste), stewed and grated through a sieve, a spoon of adjika and a pinch of sugar. Sprinkle with chopped fresh herbs.
In Egypt, the dish is also known. There, a salad of bean pods is stewed in a pan with onions, and seasoned with tomato juice and vinegar. The dish is cooled and served with fresh herbs.