Green and Yellow Bean Salad

Green and Yellow Bean Salad Recipe - Vegetarian Dish

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Green and yellow bean salad is a refreshing and flavorful dish that is perfect for a summer picnic or barbecue. The combination of crisp green beans and tender yellow wax beans, tossed in a tangy lime and soy dressing, is sure to be a hit with your family and friends.

History

This recipe is a modern twist on the classic green bean salad, which has been a popular side dish for generations. The addition of yellow wax beans adds a pop of color and a slightly different flavor profile to the dish.

Ingredients

1 lb (454 g) of green beans
1 lb (454 g) of yellow wax beans
1 tbsp of minced garlic
1 tbsp of peeled and minced ginger
2 tsp of minced jalapeño or serrano chiles, or to taste
0.75 cup of fresh lime juice
3 tbsp of granulated sugar, or to taste
0.33 cup of low-sodium soy sauce
2 tsp of toasted sesame oil
0.25 cup of olive oil or vegetable oil
salt and freshly ground black pepper to taste
thinly sliced crisp fried shallots or garlic, if desired, for garnish

How to prepare

Bring 3 qt (2.84 liters) of lightly salted water to a boil over medium heat.
Blanch the beans separately until they are crisp-tender.
Immediately plunge the beans into ice water, drain them, and set them aside.
Whisk the remaining ingredients together and toss the beans with the dressing to coat them.
Let the beans marinate for 1 hour.
Serve the beans garnished with fried shallots, if desired.

Variations

Add some chopped fresh herbs, such as cilantro or mint, for an extra burst of flavor.
Substitute the green and yellow beans with your favorite variety of beans, such as haricot verts or snap peas.

Cooking Tips & Tricks

Be sure to blanch the beans separately to ensure that they are cooked to the perfect level of crisp-tenderness.

- Marinating the beans in the dressing for at least an hour allows the flavors to meld together and develop a more complex taste.

- Garnishing the salad with thinly sliced crisp fried garlic adds a crunchy texture and a burst of flavor.

Serving Suggestions

This salad pairs well with grilled chicken or fish, and is also delicious on its own as a light and healthy lunch.

Cooking Techniques

Blanching the beans ensures that they are cooked to the perfect level of crisp-tenderness, while marinating them in the dressing allows the flavors to develop and meld together.

Ingredient Substitutions

If you don't have yellow wax beans, you can use all green beans in this recipe. You can also substitute the serrano chiles with jalapenos for a milder flavor.

Make Ahead Tips

This salad can be made up to a day in advance and stored in the refrigerator until ready to serve. Just be sure to garnish with the fried garlic right before serving.

Presentation Ideas

Serve this salad in a large bowl or platter, garnished with the thinly sliced crisp fried garlic for a beautiful and appetizing presentation.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Serve cold or at room temperature.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 180 calories.

Carbohydrates

Each serving of this green and yellow bean salad contains approximately 15 grams of carbohydrates.

Fats

Each serving of this salad contains approximately 10 grams of fat.

Proteins

Each serving of this salad contains approximately 3 grams of protein.

Vitamins and minerals

This salad is a good source of vitamin C, vitamin K, and folate.

Alergens

This recipe contains soy and sesame oil, which may be allergens for some individuals.

Summary

This green and yellow bean salad is a nutritious and delicious side dish that is low in calories and high in vitamins and minerals.

Summary

Green and yellow bean salad is a colorful and flavorful dish that is perfect for a summer meal. With its tangy lime and soy dressing and crunchy fried garlic garnish, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a sunny afternoon in the summer, and I was visiting my dear friend Margaret. We were sitting in her cozy kitchen, sipping on iced tea and catching up on each other's lives. Margaret suddenly got up and rummaged through her recipe box, pulling out a faded index card with the words "Green and Yellow Bean Salad" scrawled on it in her elegant cursive handwriting.

"I learned this recipe from my mother-in-law," Margaret said, her eyes twinkling with excitement. "It's a family favorite, and I think you'll love it too."

As Margaret started to read out the ingredients and instructions, I couldn't help but feel a pang of curiosity. The combination of fresh green and yellow beans, tangy Dijon mustard dressing, and crunchy toasted almonds sounded absolutely delightful. I could already imagine the burst of flavors in my mouth and the satisfying crunch of the beans.

After jotting down the recipe in my own notebook, I thanked Margaret profusely and promised to make the salad for my family that weekend. As I drove home, I couldn't shake off the feeling of anticipation and excitement. I couldn't wait to recreate Margaret's family recipe in my own kitchen.

The next day, I headed to the local farmer's market to gather the freshest green and yellow beans I could find. I carefully selected each bean, making sure they were vibrant in color and firm to the touch. As I held them in my hands, I couldn't help but feel a sense of connection to the earth and to the generations of women who had cooked before me.

Back in my kitchen, I set to work trimming the beans and blanching them in boiling water. The kitchen filled with the earthy aroma of fresh vegetables, and I felt a sense of peace wash over me. Cooking has always been a form of therapy for me, a way to connect with my roots and express my love for my family.

As I tossed the cooked beans with the Dijon mustard dressing, I couldn't resist sneaking a taste. The flavors exploded in my mouth - the sharp tang of the mustard, the nutty richness of the olive oil, and the fresh crunch of the beans. It was a perfect balance of flavors and textures, a symphony of tastes that danced on my palate.

That evening, I served the Green and Yellow Bean Salad to my family with pride. Their eyes lit up as they took their first bites, and I knew that I had struck gold with this recipe. My husband couldn't stop raving about how delicious it was, and my children asked for seconds and thirds.

Over the years, the Green and Yellow Bean Salad became a staple in our family meals. It was a dish that brought us together, that reminded us of our shared love for good food and good company. I made it for every family gathering, every holiday celebration, every special occasion.

As time went on, I shared the recipe with friends and neighbors, passing it on like a precious heirloom. I taught my daughters how to make it, and they in turn taught their children. The recipe became a part of our family history, a link to the past and a promise for the future.

Now, as I sit in my kitchen, surrounded by the comforting smells of cooking and the memories of meals shared, I can't help but feel grateful for the simple pleasures of life. The Green and Yellow Bean Salad is more than just a recipe - it's a story, a legacy, a connection to the people and places that have shaped me.

And as I take my first bite of the salad, savoring the familiar flavors and textures, I can't help but smile. This recipe, like so many others in my collection, is a testament to the power of food to nourish not just our bodies, but our souls. And for that, I am eternally grateful.