Green and yellow bean salad with ricotta salata
Enjoy a vibrant mix of fresh green and yellow beans topped with flavorful ricotta salata in this delightful salad recipe. Perfect for summer!
Ingredients:
- 910g yellow wax beans, trimmed
- 3 tablespoons extra-virgin olive oil
- 110g thickly sliced bacon, cut into lardons (1 cup)
- 2 tablespoons sherry vinegar
- 280g cherry tomatoes, halved
- 1 small shallot, very finely chopped
- 2 garlic cloves, very finely chopped
- 1/3 cup chopped basil
- Kosher salt
- Freshly ground pepper
Instructions:
- Boil the beans in a big pot of salted water until they are tender but still slightly crisp, for approximately 5 minutes. Once cooked, drain the beans and rinse them under cold water. Make sure to dry them thoroughly; then move the beans to a large bowl.
- In a spacious pan, warm up the olive oil. Put in the bacon and cook on medium heat, stirring occasionally, until it turns a golden color, which might take 7 to 8 minutes. Take the pan off the heat and mix in the vinegar, tomatoes, shallot, garlic, and basil. Pour the bacon dressing over the beans, add salt and pepper to your taste, and mix gently to coat the beans evenly. Serve the dish while it's still warm.
Summary:
- Calories: 1193 kcal
- Fat: 97 g
- Protein: 29 g
- Carbs: 63 g
- Potassium: 2005 mg
- Magnesium: 192 mg