Grilled green bean salad with red peppers and radishes
Indulge in the flavors of a vibrant green bean salad, perfectly grilled to enhance its taste. Mixed with juicy red peppers and crispy radishes, this dish is a culinary delight.
Ingredients:
- 1 tablespoon fresh juice from 1 lemon (15ml)
- 1 teaspoon Dijon mustard
- 4 tablespoons extra-virgin olive oil, divided (60ml)
- Kosher salt and freshly ground black pepper
- 2 scallions, white and light green parts only, thinly sliced
- 1 red bell pepper, thinly sliced (about 110g; 110g)
- 6 to 8 small radishes, thinly sliced (about 90g; 85g)
- 450g trimmed green beans (450g)
- Small handful minced fresh parsley leaves
Instructions:
- Combine lemon juice and mustard in a large bowl. Gradually add three tablespoons of olive oil while whisking continuously. Season with salt and pepper. Stir in scallions, bell peppers, and radishes, and set the mixture aside. In another bowl, mix green beans with the remaining olive oil and season with salt and pepper.
- For Grilling: (Refer to the note.) Light up a chimney full of charcoal. Once the charcoal is fully lit and covered with grey ash, pour it out and spread the coals over one side of the charcoal grate. Put the cooking grate on top, cover the grill, and allow it to heat up for about 5 minutes. Alternatively, turn half of the burners on a gas grill to the highest temperature, cover it, and let it preheat for 10 minutes. Clean and grease the grilling grate.
- Place the green beans on the grill directly above the coals, placing them perpendicular to the grill grates or using a vegetable basket with thin grates to prevent them from falling through. Cook the beans, turning them occasionally, until they are blistered, charred, and tender-crisp, which should take around 3 minutes. Proceed to Step 5.
- For Indoor Cooking: (Refer to the note.) Position the rack as close as possible to the broiler and preheat it on high. Arrange the beans in a single layer on a rimmed baking sheet or broiler pan lined with foil. Broil the beans until they are blistered and slightly charred, which should take 2 to 5 minutes depending on the broiler strength. Proceed to Step 5.
- Mix the beans with the dressing, scallions, radishes, and peppers in the bowl. Add parsley and toss everything together. Season the salad with salt and pepper. Serve the salad immediately or at room temperature.
Summary:
- Calories: 679 kcal
- Fat: 57 g
- Protein: 11 g
- Carbs: 44 g
- Potassium: 1396 mg
- Magnesium: 144 mg