Angry bean salad from jamie oliver
Try this zesty and colorful Angry Bean Salad recipe from Jamie Oliver. Packed with nutritious ingredients. Bon appétit!
Ingredients:
- 400g ripe mixed-color cherry tomatoes
- 400g green and yellow beans
- 4 sprigs fresh mint
- 4 cloves of garlic
- 2 fresh red chilies
- Extra-virgin olive oil
- 3 tablespoons red wine or balsamic vinegar
- 8 bocconcini mozzarella (5 oz)
- 4 slices of rustic bread
Instructions:
- Immerse the tomatoes gently into a pot of rapidly boiling salted water for exactly half a minute, remove using a sieve and rinse under cold water. Arrange the beans neatly, trim the stalk ends and submerge them in the boiling water for 4 minutes. At the same time, pluck the mint leaves, setting aside the small leaves for decoration. Skin the garlic, then thinly cut with the chilies. Carefully peel off the tomato skins, keeping the flesh (although it may require some effort, it is worthwhile).
- Strain the beans, returning the pot to a medium heat. Drizzle 1 tablespoon of oil, then introduce the garlic, chilies, and mint leaves. Sauté for 2 minutes, add the tomatoes, vinegar, and beans, and simmer for 4 minutes, stirring occasionally to crush the tomatoes. Taste and season perfectly with sea salt and black pepper, then transfer to a serving dish along with any flavorful juices.
- Sprinkle the mozzarella and reserved mint leaves over the dish, and accompany with freshly toasted bread. This dish is delightful when enjoyed warm on the same day - any leftovers can be enjoyed cold in a lunch container.
Summary:
- Calories: 1175 kcal
- Fat: 55 g
- Protein: 57 g
- Carbs: 116 g
- Potassium: 2472 mg
- Magnesium: 253 mg