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Tossed Bean Salad

Tossed Bean Salad recipe image
This refreshing Tossed Bean Salad is a perfect blend of crisp textures and zesty Mediterranean flavors. Featuring a mix of tender green beans and sweet yellow wax beans, the dish is elevated by the aromatic punch of fresh dill and the subtle heat of red cayenne pepper. Finely chopped shallots add a gentle oniony depth, while a simple emulsion of virgin olive oil ties everything together. It&# 226;€™s an ideal side dish for summer barbecues, a healthy addition to a picnic spread, or a quick, nutritious lunch on its own. The simplicity of the ingredients allows the natural sweetness of the beans to shine, making it a crowd-pleaser for both vegetarians and meat-eaters alike. Serve chilled or at room temperature for the best experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 117.0
Dietary: Diabetic, Gluten-free, Vegan, Vegetarian
Description
This refreshing Tossed Bean Salad is a perfect blend of crisp textures and zesty Mediterranean flavors. Featuring a mix of tender green beans and sweet yellow wax beans, the dish is elevated by the aromatic punch of fresh dill and the subtle heat of red cayenne pepper. Finely chopped shallots add a gentle oniony depth, while a simple emulsion of virgin olive oil ties everything together. It&# 226;€™s an ideal side dish for summer barbecues, a healthy addition to a picnic spread, or a quick, nutritious lunch on its own. The simplicity of the ingredients allows the natural sweetness of the beans to shine, making it a crowd-pleaser for both vegetarians and meat-eaters alike. Serve chilled or at room temperature for the best experience.
Ingredients
  • 1/2 pound Green beans, trimmed
  • 1 dash Red (cayenne) pepper
  • 1/2 pound Yellow wax beans, trimmed
  • 1 tablespoon Fresh dill, chopped
  • 3 tablespoon Virgin olive oil
  • 1/2 teaspoon Dried dill (optional, if fresh not available)
  • 2 Shallots, finely chopped
Directions
  1. 1
    Trim the ends off the green and yellow wax beans.
  2. 2
    Bring a large pot of salted water to a boil.
  3. 3
    Blanch the beans in the boiling water for 3-4 minutes until crisp-tender.
  4. 4
    Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process and retain color.
  5. 5
    Drain the beans well and pat dry with paper towels, then transfer to a large mixing bowl.
  6. 6
    In a small bowl, whisk together the virgin olive oil, chopped dill, cayenne pepper, and salt to taste.
  7. 7
    Add the finely chopped shallots to the bean bowl.
  8. 8
    Pour the dressing over the beans and shallots.
  9. 9
    Toss gently but thoroughly until all ingredients are evenly coated.
  10. 10
    Serve immediately or chill for 30 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 117.0kcal
% Daily Value *
Total Fat 11.4g18%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 3.4mg1%
Total Carbohydrate 4.0g2%
Dietary Fiber 1.5g6%
Sugars 1.9g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a heartier salad, you can add hard-boiled eggs or feta cheese, though this changes the vegan status.

If fresh dill is unavailable, use the dried dill listed in the ingredients, but note that the flavor will be less vibrant.

This salad can be stored in an airtight container in the refrigerator for up to 2 days. The flavor improves as the beans absorb the dressing.

Adjust the amount of cayenne pepper based on your heat preference.

Keywords: bean salad, green beans, wax beans, dill vinaigrette, mediterranean salad, healthy side dish, vegan salad, picnic food, summer salad, vegetable salad, olive oil dressing, quick lunch, gluten free, low carb, fresh herbs, cayenne pepper, shallots, crunchy salad, easy recipe
Read it online: https://www.chefs-mate.com/recipe/tossed-bean-salad/