30 Min
DF
GF
V
Green Bean Salad
This spicy and bright green bean salad is delicious hot or cold. We like to let the green beans rest in the pan for 3 to 5 minutes afterwards to allow them to cook just a bit more without direct heat.
This spicy and bright green bean salad is delicious hot or cold. We like to let the green beans rest in the pan for 3 to 5 minutes afterwards to allow them to cook just a bit more without direct heat.
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Cook Time
30 Minutes
Serves
4
Directions
Step 1
Heat the oil and pop the mustard seeds. Add asafetida and coconut, then cook for 3 to 4 minutes until coconut is a bit golden.
Step 2
Add the kari leaves, green beans, ginger, black pepper, and salt. Cover beans and cook for 10 to 12 minutes until tender but still bright green.
Step 3
Remove from the heat and let the beans sit for 3 to 5 minutes to continue cooking slightly. Stir in tomatoes and peanuts and garnish with amchur and cilantro and serve.
Notes & Variations
- If you do not have any amchur on hand, finish the dish with fresh lemon juice and/or lemon zest.
- Fold in almonds or pecans instead of peanuts.
- Use sun-dried tomatoes in place of fresh.
- This salad is good the next day cold also or tossed with some greens in a salad.
Ingredients
1 pound green beans, sliced in half on a bias
2 tablespoons neutral oil (like sesame)
1 teaspoon black mustard seeds
Pinch of asafetida
2 tablespoons minced coconut
10 to 12 kari leaves, finely chopped
2 tablespoons ground ginger
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 cup fresh tomatoes, diced
1/4 cup roasted peanuts, chopped
Pinch of amchur
2 tablespoons cilantro, finely chopped
Step 1
Heat the oil and pop the mustard seeds. Add asafetida and coconut, then cook for 3 to 4 minutes until coconut is a bit golden.
Step 2
Add the kari leaves, green beans, ginger, black pepper, and salt. Cover beans and cook for 10 to 12 minutes until tender but still bright green.
Step 3
Remove from the heat and let the beans sit for 3 to 5 minutes to continue cooking slightly. Stir in tomatoes and peanuts and garnish with amchur and cilantro and serve.
1 pound green beans, sliced in half on a bias
2 tablespoons neutral oil (like sesame)
1 teaspoon black mustard seeds
Pinch of asafetida
2 tablespoons minced coconut
10 to 12 kari leaves, finely chopped
2 tablespoons ground ginger
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 cup fresh tomatoes, diced
1/4 cup roasted peanuts, chopped
Pinch of amchur
2 tablespoons cilantro, finely chopped
Notes & Variations
- If you do not have any amchur on hand, finish the dish with fresh lemon juice and/or lemon zest.
- Fold in almonds or pecans instead of peanuts.
- Use sun-dried tomatoes in place of fresh.
- This salad is good the next day cold also or tossed with some greens in a salad.
Tags:
30 Min
DF
GF
V
Tags:
30 Min
DF
GF
V
Eat your greens!
Green beans belong on more than just your Thanksgiving plate, try 'em out in these dishes!
YOU WON'T REGRET IT
