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Epicurious

Charred Bean and Pea Salad

3.1

(2)

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Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich

When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don’t bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.

Recipe information

  • Yield

    8 servings

Ingredients

2 dried chiles de árbol
6 garlic cloves, smashed
1 1½" piece ginger, peeled, thinly sliced
¾ tsp. coarsely ground black pepper
½ tsp. cumin seeds
⅓ cup plus 2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lime juice
1 tsp. pure maple syrup
1½ lb. green beans, wax beans, sugar snap peas, and/or snow peas, trimmed
Kosher salt

Preparation

  1. Step 1

    Cook chiles, garlic, ginger, black pepper, cumin seeds, and ⅓ cup 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.

    Step 2

    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.

    Step 3

    Arrange beans and peas on a platter and spoon reserved dressing over; season with more salt.

TagsSaladGreen BeanBean and LegumeVegetableSugar Snap PeaPeaChile de ÁrbolChileSideLunchDinnerDairy FreeNut FreeGluten FreeVeganVegetarianBroilBon Appétit

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