Charred Bean Salad

6
Servings
15m
Prep Time
8m
Cook Time
23m
Ready In


"This salad can be served at room temperature or cold. For best results use a grill basket to grill the green beans. If you are lucky enough to find long beans at an Asian market, they are easier to cook directly on the grill."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (200.4 g)
  • Calories 188.4
  • Total Fat - 13.1 g
  • Saturated Fat - 2 g
  • Cholesterol - 0.8 mg
  • Sodium - 194.6 mg
  • Total Carbohydrate - 16.8 g
  • Dietary Fiber - 3.8 g
  • Sugars - 4.7 g
  • Protein - 5 g
  • Calcium - 62 mg
  • Iron - 1.2 mg
  • Vitamin C - 28.7 mg
  • Thiamin - 0.1 mg

Step 1

Bring your grill to high temperature.

Step 2

Combine the first 6 ingredients in a bowl; stir with a whisk and set aside.

Step 3

Toss the beans with 1 tablespoon canola oil in a large bowl. Brush the onion rings with the remaining tablespoon of oil. Grill, turning occasionally until the vegetables are tender and charred in spots, about 8 minutes.

Step 4

Cut the beans in half, and coarsely chop the onions. Transfer the beans and onions to a large bowl. Dress with the prepared sauce. Add the mint leaves and peanuts. Toss to combine. Serve at room temperature or serve cold on a platter.

Tips & Variations


No special items needed.

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