Green Bean Salad with Mint Dressing

Green bean salad with mint dressing – step by step recipe with photos, Moroccan cuisine
Rating: 4.5 Votes: 2
Cooking Time:
1 hour
 Recipe Yield:
6-8 servings
 Difficulty:
Medium recipe
 Calories:
120 kcal

Green bean salad with mint dressing is a light green salad with peas and beans that can be prepared at any time of year, and in winter frozen products can easily be used. This light and refreshing salad pairs well with chicken or pilaf. For a more interesting flavor, other herbs such as cilantro can be added to the mint. The dish belongs to Moroccan cuisine and is served as a cold vegetable appetizer.

Ingredients for Green Bean Salad with Mint Dressing

String Beans 220 g
Green Peas 110 g
Onion 1 pcs
Mint 6 leaves
Olive Oil 0,25 cup
Lemon Juice 1 tbsp

How to Make Green Bean Salad with Mint Dressing

Prepare the mint dressing

Prepare The Mint Dressing

Finely chop the mint leaves, optionally adding a few cilantro leaves for a more complex aroma. Combine olive oil, wine vinegar, lemon juice, chopped mint, salt, and black pepper. Finely chop the onion and add it to the dressing, mixing thoroughly until smooth.

Prepare the green beans and peas

Prepare The Green Beans and Peas

Trim the ends from the beans, and if necessary cut the pods in half. Bring salted water to a boil, add the beans, and blanch for 2-3 minutes to preserve their bright color and crisp texture. Immediately transfer the beans to ice water, then drain after cooling. Blanch the green peas in the same way and cool them as well.

Mix the salad and let it rest

Mix The Salad and Let It Rest

Place the beans and peas on a serving plate, drizzle with the mint dressing, and gently toss. Let the salad rest for about 30 minutes so the vegetables absorb the aromas, then serve.

Tips for Green Bean Salad with Mint Dressing

  • To maintain the bright green color of the beans and peas, it is important not to overcook the vegetables and to cool them in ice water. The sharp temperature change stops the cooking process, sets the color, and maintains a firm yet tender texture, which is especially important for salads served cold.

  • Olive oil for the dressing should be cold pressed with a mild flavor. An overly intense or bitter oil can overpower the aroma of the mint and make the dressing taste heavier. The optimal balance is achieved by combining the oil with wine vinegar and lemon juice in the stated proportions.

  • If the salad is prepared in advance, it is best to add the dressing not immediately but 20-30 minutes before serving. This helps prevent excessive softening of the vegetables and preserves their structure while allowing enough time for a harmonious flavor to develop.

Frequently Asked Questions About Green Bean Salad with Mint Dressing

Frozen green beans are suitable for this salad if prepared correctly. They should be boiled without предварительного thawing and the blanching time should be reduced, as the product has already undergone partial heat treatment before freezing.

Mint is the key aromatic component of the dressing, however partial replacement or supplementation with cilantro or parsley is acceptable. Completely omitting the mint will change the character of the dish, making it less refreshing and further from the original flavor profile.

The finished salad is recommended to be stored in the refrigerator for no more than 24 hours. During this time the vegetables retain their texture and flavor, and the dressing does not overly soften the beans and peas.
Moroccan Cuisine
Salads
Vegan
Vegetarianism