5 Salads in 5 Days: Mediterranean Mixed Bean Salad
A refreshing mixed bean salad with a Mediterranean influence
- Yield: 4 1x
Ingredients
Scale
- 280 g (10 oz) green beans, trimmed
- 280 g (10 oz) yellow beans, trimmed
- 1 large red pepper
- Olive oil
- 3 garlic cloves, minced
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 4 – 6 tbsp. capers (optional)
- 2 spring onions, thinly sliced
- 10 g (1/3 cup) chopped tarragon
- 20 g (2/3 cup) flat leaf parsley (or mixture of parsley and corander)
- Grated zest of 1 lemon
- Salt and ground pepper to taste
- For the lemon vinaigrette dressing
- 80ml (1/3 cup) olive oil
- 2 1/2 tablespoons fresh lemon juice
- 1 teaspoon caster sugar
- 1 teaspoon Dijon mustard
- Salt & freshly ground black pepper to taste
Instructions
- Pre-heat oven to 180 C (360 F).
- Fill large saucepan with salted water and bring to a boil; add the green and yellow beans, reduce heat and cook for 4 – 5 minutes until beans are cooked but still a bit crunchy. Refresh the beans by soaking briefly in ice-cold water, drain and pat dry and place in large mixing bowl.
- Slice the red pepper into quarters and rub well with olive oil. Place the peppers in oven with skin-side facing up. Bake for several minutes until the peppers become tender, remove from oven and slice into thin strips. Add peppers to bowl with the cooked beans.
- Prepare the lemon dressing: whisk together olive oil, lemon juice, mustard and salt/pepper. Add the dressing to the beans and red peppers and toss.
- Heat 2 tbsp oil in a saucepan or skillet, add the minced garlic, cumin coriander seeds and capers. Cook for several minutes then add to the mixing bowl containing the beans and red pepper,
- Slice the spring onion into pieces about 1 inch long, then slice again lengthwise. Add to the bean mixture, along with the tarragon, parsley, lemon zest and salt/pepper.
- Toss well and serve at room temperature.