266 – Green Bean Salad with Shallot Mint Vinaigrette Recipe / سلطة الفاصوليا الخضراء مع النعناع و الخل
- 1/2 pound (225 grams) green haricot vert (or mixed colors if available)
- 4 oz (113 grams) green peas
- 4 oz (113 grams) Fava beans (shelled) or Soybeans
- 1 bunch purselane
- 1 shallot (finely diced)
- 4 mint sprigs
- 1/4 cup extra virgin olive oil
- 1 tablespoon Jerez vinegar or white vinegar
- 1/2 lemon
- Salt and pepper to taste
Note: Recipe courtsey of Chef Sandra Cordero
Step 1: Preparing the Ingredients
1- In a large pot, pour water, add salt, and bring to a boiling point on high heat.
2- Blanche the fava beans, green beans, and peas. This means that you put them in the boiling water for 2-3 minutes.
3- Then remove them from the boiling water with a strainer and shock the vegetables in an ice bath (a large bowl of water with ice cubes) to stop the cooking. The vegetables will stay crispy.
4- Place all the beans in a large bowl.
Step 2: Preparing the Vinaigrette
1- Thinly dice the shallots and chop the mint leaves. Place in a bowl.
2- Squeeze the lemon to get lemon juice and add to the bowl.
3- Add the vinegar, olive oil, and mix all the ingredients until well incorporated.
4- Add salt and pepper to taste.
Step 3: Final Steps
1- Pour the vinaigrette on top of the beans mixture.
2- Add a few leaves of purselane (optional).
3- Mix all the ingredients. Serve in a nice plate.