Cant-stop-eating this Green beans salad

Cant-stop-eating this Green beans salad

When it comes to green beans, French beans or farasbi as it is called locally, I haven't messed around much with them. Beans usili, a Tamil stir fry dish made with crumbled dal, which is a hot favourite at home always gets the vote and therefore other beans dishes rarely stand a chance. If I'm too lazy to prepare the elaborate usili, then a simple beans curry it is. I usually reserve a handful of beans to use in Khichdi or pulao. This time the beans were so tender and fresh, so I thought how about a salad, especially as the main course of the dinner was decided to be Rajma patties / burgers. I must say the salad brought a lovely freshness to the dish and we regretted that there was only so much to go between the two of us. A loaf of freshly baked whole wheat bread from Ofen (recommended to us by Arundati) sliced up and it was a memorable dinner for two.

Cant-stop-eating this Green beans salad

Greenbeans*sala*dserved with rajma patties and fresh whole wheat bread

Time taken - Around 20 minutes

Serves 2

Cant-stop-eating this Green beans saladWhen it comes to green beans, French beans or farasbi as it is called locally, I haven't messed around much with them. Beans usili, a Tamil stir fry dish made with crumbled dal, which is a hot favourite at home always gets the vote and therefore other beans dishes rarely stand a chance. If I'm too l...

Summary

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    Ingredients

    Fresh tender green beans
    200 grams
    L water
    1
    Salt
    1 tsp
    Dressing -[shake up the following in a clean jam jar].
    Garlic peeled, smashed, chopped fine. ,
    2 pods
    Fresh lemon juice.
    1tbsp
    Olive oil.
    2 tbsps
    English mustard.
    1tsp
    Salt.
    1/2 tsp

    Steps

    1. Bring the water to boil with 1 tsp salt.
    2. Meanwhile wash beans well. Top and tail them. Cut diagonally in half to make spears.
    3. Add to water and boil for 4-5 minutes until half cooked yet crisp.
    4. Drain. Reserve water to use in soups, rasam or to cook dal. Wash drained beans in cold water and drain again. Mop dry with kitchen towel.
    5. Just before serving, toss beans well with dressing from the jar. Serve immediately.

    Currently, two batches of fruitcake have been baked, the eggy version using Raaga's 20 year old recipe and the eggless version by substituting eggs with yogurt. Both have turned out good and are ready to be gifted away to some lucky (if I may say so) people :)

    Happy Holidays everyone and wishing you a Merry Christmas!

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