Bean pod salad in cuisines of different nations

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

String beans are a summer treat, but thanks to the way they are deep frozen, they can be enjoyed all year round. What can be prepared from these green fruits with tender milk peas inside? Many things. Soups, appetizers, salads, side dishes for meat or fish, as well as independent hot vegetarian dishes. And you can also make blanks for the winter from them. But today we will learn how to make a salad from bean pods. This dish is present in the national cuisines of many nations, and each recipe is unique in its own way.

As a warm-up, let's try to cook a warm green bean salad. The photo shows the beauty of the finished Mediterranean dish, but fails to convey its amazing aroma. To repeat this masterpiece, you need to boil 400 g of green beans in boiling s alted water. If the pods are too old, you must first remove the hardflagella. To do this, cut off the sharp tips with a knife, which will pull the threads along with them. While the green beans are cooking, cut 200 g of cherry tomatoes in half, put them in a salad bowl. In a jar with a lid, prepare the dressing. Squeeze a lemon, mix its juice with two tablespoons of olive oil, add s alt. Black pepper, five crushed basil leaves and a spoonful of sesame seeds. We screw the lid on and shake the jar vigorously so that the ingredients of the dressing enter into an interrelation. We spread hot beans to the tomatoes, pour over the sauce and serve immediately.

Spanish green bean salad recipe suggests using pumpkin seed pesto instead of sesame seeds. They will need about one hundred grams per 400 g of the base product. First, let's prepare the pesto. Pour the seeds into a dry heated frying pan and, stirring constantly, fry them over medium heat for five minutes. We leave one spoonful of grains for decoration, and grind the rest with a blender. Without removing the seeds from the bowl, add 50 ml of water and olive oil, 4 peeled garlic cloves, half a spoonful of cumin and a few leaves of cilantro, squeeze the juice of half a lemon and a pinch of s alt. Puree the mixture.

Cook the beans in s alted water for literally five minutes, drain the water and put the saucepan on ice so that the pods do not boil due to internal heat. That way it stays crispy. When it has completely cooled, transfer to a deep dish, season with half the pesto, mix. Two tomatoescut into half rings, put on top of the bean salad, pour over the remaining sauce and sprinkle with seeds.

Ukrainian cuisine has its own take on this dish. Beans should be boiled in s alted water until fully cooked (20-30 minutes). Drain the liquid, cool, transfer to a salad bowl (cut large pods). Season the salad of bean pods with sauce, which we prepare as follows: mix 200 g of mayonnaise with a spoonful of sour cream, stewed and rubbed through a sieve 3-4 tomatoes (or 2 tablespoons of tomato paste), a spoonful of adjika and a pinch of sugar. Sprinkle with chopped fresh herbs.

In Egypt, the dish is also known. There, a salad of bean pods is stewed in a pan with onions, and seasoned with tomato juice and vinegar. The dish is cooled and served with fresh herbs.