Recipe for bean salad
This delicious bean salad with homemade vinaigrette and sunflower seed crunch is the perfect side dish for many of the summer’s barbeque evenings!
Grilling is often a meat-heavy and somewhat “rich” affair, and it can be really nice to add a bit of freshness and crunch—preferably in the form of a delicious salad. A classic green salad with iceberg lettuce can be fine, but I like my salads to have some texture and fullness.
Now, a bean salad might not immediately sound like the most exciting thing (you might think it sounds a bit limp), but this particular bean salad is both crunchy and packed with a variety of flavors, including sweet and juicy cherry tomatoes, crunchy and salty sunflower seeds, rich, soft, and mild mozzarella, and tangy and creamy vinaigrette.
That doesn’t sound dull or limp at all, does it?
Ingredients
- 500 gram Haricot’S Vert fresh
- Salt
- 250 gram Cherry Tomatoes
- 1 package Mozzarella Chees balls
Vinaigrette
- 15 gram Mustard
- 6 gram Salt
- Pepper from the grinder
- 50 gram Balsamic Vinegar white
- 135 gram Oil relatively flavor-neutral
- Salt and Pepper to taste
Sunflower Seed Crunch
- 55 gram Sunflower Seeds
- 30 gram Soya
Instructions
Sunflower Seed Crunch
- Take a pan.
- Put the sunflower seeds in the cold pan.
- Turn the stove on to medium-high heat.
- Toast the sunflower seeds until they brown. Be careful – it can happen quickly, and they might end up tasting burnt!
- Now add soy sauce.
- Let the soy sauce evaporate and then remove the pan from the heat.
- Pour the seeds onto a piece of kitchen paper.
- Let them cool completely.
- Find your immersion blender and a tall glass or container that fits the blender.
- First, pour mustard, salt, and pepper into the glass/container.
- Then add balsamic vinegar and finally oil.
- Place the immersion blender all the way to the bottom of the glass/container.
- Blend for about 5-10 seconds. Move the blender up and down until the dressing has a creamy consistency.
- Season to taste with salt and pepper if needed.
- Take a pot.
- Put the green beans in the pot with salted water.
- Give the beans a quick boil for about 3 minutes.
- Drain and cool the beans.
- Find a bowl.
- Put the cooled beans in the bowl.
- Add 2 large tablespoons of your vinaigrette.
- Mix well.
- Arrange the beans on a platter, in a bowl, or on a plate.
- Garnish with halved cherry tomatoes and mozzarella balls.
- Finally, sprinkle with the now completely cooled sunflower seed crunch.
- Serve.
