Charred Bean Salad
Recipe: #34559
March 21, 2020
Categories: Salads, Vegetable Salad, Side Dishes, Beans, Garlic, Onions, Asian, Game/Sports Day, Labor Day, Picnic, Grilling (Outdoor), Gluten-Free, Heart Healthy, Low Calorie, Low Cholesterol, Low Fat No Eggs, Vegetarian, Green Beans, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
