Green Bean Salad
Best Source of Protein for Vegans: Green Bean Salad
This Mexican green bean salad is a snap to make! Serve it as a side dish or add some protein and turn it into a main course. Either way, its sure to please. The key to this salad is to use fresh, crisp green beans. This salad can be made ahead of time, so its perfect for
busy weeknights or entertaining. Just add the dressing and toppings right before serving. Also, you can keep all your leftover vegs and fruits in Beko Fridges with HarvestFresh. This unique technology inside your crisper will allow you to enjoy nutritious meals and a healthier lifestyle. HarvestFresh’s 3-colour technology mimics the 24-hour sun-cycle inside the crisper, preserving vitamins for longer.
TYPE
Salads
SERVİNG
2
TOTAL TIME
40 MIN.
Ingredients:
● 150 g fresh beans
● 1 carrot, grated
● ½ cup pickle cucumber, roundly sliced
● 1 red bell pepper, sliced
● 1 yellow bell pepper, sliced
● 1 tomato, dice
● 1 tbsp salt
● 1 L water
● 10 ice cubes
● ¼ cup dill, chopped
For the dressing;
● 1 lemon juice
● 2 tbsp olive oil
● 1 tbsp balsamic vinegar
● 1 clove garlic, minced
● 1 tsp salt
● 1 tsp pepper
● 1 tsp chili flakes
Step by step:
1. Pour 500 ml water into a bowl with ice water.
2. Cut snow peas, fresh beans and cowpeas bite size. Cut off the stems.
3. Bring it to a boil 400 ml water in a pot, and add salt. First, add fresh cowpeas and
boil for 20 minutes. Next, take cowpeas from water to ice water. Rest for 3 minutes.
4. Mix all dressing ingredients in a large bowl. Add cowpeas inside the bowl.
5. Add fresh beans to the boiling water and cook for 5 minutes. Take to the ice water
and then dressing bowl.
6. Lastly, add snow peas to the boiling water, cook for 2 minutes, take to the ice water,
then dressing bowl.
7. Rest all greens in dressing for 10 minutes. Add the bowl carrot, peppers, pickle,
tomato and toss well.
8. Portion two serving plates and serve with chopped dill. Enjoy!
