Equally good hot or cold, this Green Bean Salad is sure to become a favourite. Simple and easy (very much my kind of food), the beans are steamed and then mixed with mint, garlic and lemon. Take it straight to the table for an instant salad, entree/starter or snack. With some crusty bread, it can even become a light lunch.
This is a great green salad of beans, edamame and broccolini or sprouting broccoli. It is flavoured sort of South Indian style, with black mustard seeds and a handful of curry leaves. The coconut adds a beautiful contrast to the beans, although it can be left out of the recipe if desired.
It is an Ottolenghi recipe from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. This recipe involves South Indian ingredients – mustard seeds, dried chillies and curry leaves. I have slightly altered the way that these are used in the recipe to get the best out of them..
Browse all of our Edamame dishes and all of our Curry Leaf recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer dishes.
Flat beans don’t feature often at our place, but this recipe is worth including them in the weekly shopping. Quick cooked beans are tossed with toasted walnuts and tangy blue cheese. A great Winter salad.
A crumb is made with the walnuts and fresh breadcrumbs, and it complements the beans so very well. The blue cheese adds such a nice tang.
Today is a delicious Spring salad of asparagus, French beans, Broad beans, Edamame, and spinach. It creates a wonderful array of green, and this can be changed to your liking. Try chard, rocket, watercress, for example! It is a recipe from Ottolenghi’s Plenty More.
We love dishes that feature the various shades of a single colour, it makes you stop to check what’s in there. Spring and Early Summer are the time to do this as there is artichoke, rocket, asparagus, broad beans, watercress, samphire, peas, cabbage, all kinds of lettuce, runner beans, broccoli, sprouting broccoli, spring onion, chard, spinach and many, many more to choose from. When you put a few of these in one bowl, you get the most glorious celebration of colour and Spring. Thanks Ottolenghi.
It you make a lot of Ottolenghi salads, you will know that some toasted nuts sprinkled over the top of a salad makes a world of difference to the salad, adding both visual impact and a textural element. Making a large batch of toasted seeds will save you time – keep them in an air tight container. In this dish he specified sesame seeds and kalonji. We actually used a mixture of nuts and seeds that were left over from a previous salad – slivered almonds, sunflower seeds, sesame seeds and kalonji.
It is nearly Spring, and salads are all the go for our daily menu. If you have been following our salads, you will know we are mainly doing very simple salads at the moment, as life is busy and wearying. Thank goodness for that mesclun that green grocers sell – by-the-kilo varietal mixes of green salad leaves. The base of any salad is so easy! They are available year round, and you can make this salad in a nest of salad greens in the centre of a big plate. We haven’t done that today, but often serve it that way.
The salad takes beans – green or broad beans, either one, or mix them – and tosses them with asparagus and olives. A little black garlic is broken into small pieces and added.
Similar dishes include My Favourite Grilled Asparagus, Pasta with Minty Broad Bean Puree, Crispy Green Beans with Ginger and Soy, Italian Flat Bean Salad with Blue Cheese and Walnut Crumbs, Glorious Five Bean Salad, and Green Beans with Lentil Crumble.
Feekeh! No longer an ingredient that we need to travel across town to buy. With several Afghan shops closeby in my new neighbourhood, those sorts of ingredients now go on the weekly shopping list. Oh, the joy!
This is an Ottolenghi dish from Plenty More, one of my fav of his books. Beans are cooked and mixed with walnuts, then drizzled with a minty-tahini dressing. The dressing is what ranch dressing would taste like if it spent a few months traipsing through the Middle East, so they say.
Yotham advises beans of the best quality for this dish. He also says that the walnuts can be omitted, but we are loving them so much this season, so they are definitely in. They provide a texture in this salad that is otherwise missing.
Similar recipes include Italian Flat Bean Salad with Blue Cheese and Walnut Crumbs, Green Bean Salad with Asparagus, Olives and Black Garlic, Grilled Lettuce with Farro and Lemon, Freekeh Pilaf with Herbs and Yoghurt Dressing, and Cyprian Grain Salad with Freekeh.
In this up-and-down weather at the moment, one day 38C, the next down to 20C, Summer trying to heat up but seemingly running out of fuel. We need to vary our food according to weather – when H O T , we do very very cooling dishes, when it cools we look for a little more substance.
Just right for the cooler Summer days is a Five Bean Salad – the beans add substance but it is still a salad, full of the tang of lemon and olive oil, Summery full of parsley.
This salad is ready in minutes
The ability to arrive home from work and throw together a salad or two to go with the main meal – or as a meal in itself – is something that we strive for with our modern “on the go” lifestyles. Using either canned beans or precooked beans that you have kept in the freezer, this salad is ready in minutes. Grab some cherry tomatoes and rocket (arugula) from the corner shop as you walk home from the bus stop, and you are good to go.
PS It is flavoursome too.
We have a wealth of salad recipes. You can browse them here. Have a look at our recipes for Cannellini Beans and explore all of the Bittman Salads. Or take some time to explore our Early Autumn dishes.
Deep dark red with flashes of green, the joy of rajma sundal \ red kidney bean sundal.
Kidney beans (rajma) are perfect for a sundal. While you can add chopped green coriander to most sundals, the colour of the rajma really welcomes that hit of greenness, alleviating the dark sombre notes of the beans.
Sundals are very easy to make once your base ingredient – usually a lentil or pulse – is cooked. They are often called “salads”, and in an Indian context, that is true as they are much lighter dishes than many curries. But in a Western context they are better described as lentils and pulses quickly stirfried with spices – black mustard seeds, asafoetida, ginger, red and green chillies. I love these dishes.
You might also like to try Urad Dal Sundal, Channa (Chickpea) Sundal, Sprouted Green Gram Sundal, and White Peas Sundal. Or you can make a sundal with Coconut, White Peas and Greeen Mango or some mung bean sprouts, equally as delicious.
Equally delicious is Lentil Salad with Pomegranate Molasses.
Chaat is a wonderful dish, but need not be restricted to chickpeas.
Salads are the key to these hot days – no or little cooking, refreshing to eat, sustaining and delicious. Infinitely sharable, salads invite the senses to cool off, relax and enjoy.
With some cooked borlotti beans on the kitchen bench needing attention, a salad was whipped up in no time. Based on the Indian classic dish Channa Chat, these beans were used instead of chickpeas. Perfect.