Charred Bean and Pea Salad
A vibrant salad featuring charred green beans and peas tossed in an aromatic Asian-inspired dressing with chiles, garlic, ginger, and warm spices. The vegetables are broiled until blistered and tender, then dressed with a fragrant oil infused with complex flavors.
Ingredients
- •2 whole dried chiles de árbol
- •6 cloves garlic cloves
- •1 piece ginger
- •¾ tsp black pepper
- •½ tsp cumin seeds
- •⅓ cup extra-virgin olive oil
- •2 Tbsp lime juice
- •1 tsp maple syrup
- •1½ lb mixed beans and peas
- •to taste kosher salt
Cooking Instructions
- 1.
Cook chiles, garlic, ginger, black pepper, cumin seeds, and 1/3 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.
8 min
- 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.
4 min
- 3.
Arrange beans and peas on a platter and spoon reserved dressing over; season with more salt.
2 min
