Green Bean Salad

Bean Bean Salad with Homemade Mayonnaise

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Number of servings: 4

French beans, a vibrant green vegetable, is often overlooked on modern plates. This green bean salad is not only a simple and quick recipe, but also a burst of flavors that will delight your taste buds. Served as an appetizer or side dish, it's perfect for a family meal or a party with friends.

History of Bean Salad

The broad bean, also known as the green bean, has been cultivated for thousands of years and has played an important role in the diets of many cultures. It is a versatile vegetable that can be prepared in countless ways. Bean bean salad with mayonnaise is a classic recipe that has evolved over the years, enriched with different ingredients and flavors.

Ingredients

- 500 g fresh broad beans
- 3 cloves garlic
- 4-5 tablespoons homemade mayonnaise (or store-bought, but I encourage you to prepare at home)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste

Utensils needed

- Boiling pot
- Strainer
- Mixing bowl
- Garlic grater or garlic press
- Wooden spoon or spatula

Step by step instructions

1. Preparing the broad beans
Start by peeling the pod beans. Break off the ends of the pods and remove the stems. Wash them well under cold running cold water to remove any impurities.

2. Boiling the beans
Bring the water to the boil in a large pot. Add salt to taste. When the water comes to a boil, add the green beans and simmer for 8-10 minutes, until tender but crisp. Don't leave them too long or they will soften.

3. Draining and cooling the beans
Once the beans have cooked, drain them using a colander and rinse them under cold water to stop the cooking process. Let them cool completely.

4. Cutting the beans
Once the beans have cooled, cut them into pieces of about 2-3 cm. This will help mix evenly with the other ingredients.

5. Preparing the garlic cream
In a bowl, crush the garlic cloves using a garlic press or fine grater. Add the basil, oregano, salt and pepper. Mix well, then add the mayonnaise. If you're using homemade mayonnaise, I recommend making it a few hours in advance to allow the flavors to develop.

6. Assembling the salad
To the bowl with the garlic cream, add the chopped fava beans. Use a spatula to toss gently so that each bean is evenly coated with the flavored dressing. Taste and adjust seasoning if necessary.

7. Serving
The green bean salad can be served immediately, but it's best to refrigerate for about 30 minutes. This will allow the flavors to combine perfectly. You can garnish with a few fresh basil leaves for an even more attractive look.

Practical tips

- Homemade Mayonnaise: Making mayonnaise at home is simple and much tastier. You need one egg yolk, 200 ml oil, one teaspoon mustard, one tablespoon vinegar and salt. Blend all ingredients with a stand mixer or a whisk until creamy.

- Variations: You can add other ingredients such as black olives or chopped cherry tomatoes to diversify the salad. You can also add toasted nuts or seeds for extra crunch.

- Combining with Other Foods: This salad pairs perfectly with grilled steaks, fish or even alongside an omelet. You can also enjoy it with a slice of toast or mashed potatoes.

Nutritional Benefits

Bean pods are an excellent source of vitamins (A, C and K) and minerals (calcium, potassium) and are low in calories. A 100g serving of kidney beans provides about 31 calories and is ideal for a balanced diet. It is also high in fiber, which contributes to healthy digestion.

Frequently Asked Questions

1. Can I use frozen green beans?
Yes, you can use frozen green beans. Make sure you boil them for 5-7 minutes as they are already blanched.

2. How can I make this salad vegan?
Replace mayonnaise with a vegan version or a mixture of crushed avocado with lemon juice.

3. What can I do with the salad leftovers?
Bean salad can be refrigerated for 2-3 days. You can use the leftovers in a sandwich or as a filling for wraps.

Personal note

This green bean salad reminds me of warm summer days spent in the garden, where the vegetables were freshly picked and every meal was a feast of flavors. I encourage you to try this recipe and bring a bit of that joy to your plate. Enjoy!