Green beans with mayonnaise
Delicious Green Bean Salad with Mayonnaise
Who doesn't love a fresh and flavorful salad that adds a touch of delight to every meal? Today, I will share my favorite recipe for green bean salad with mayonnaise, a simple yet refined dish that will turn any dinner into a special occasion. This salad is perfect not only as a side dish but also as a main course, especially on warm summer days.
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Total time: 1 hour and 15 minutes
Number of servings: 4
Necessary ingredients:
- 500 g green beans
- 2 cloves of garlic (preferably fresh)
- Salt, pepper, and dried oregano (to taste)
- 3-4 tablespoons of quality olive oil
- For mayonnaise:
- 1 raw egg yolk (fresh)
- 100 ml sunflower oil or olive oil
- 1 teaspoon mustard (preferably Dijon)
- 1 tablespoon thick sour cream
- 2 tablespoons full-fat sour yogurt
Nutritional information:
Green beans are rich in fiber, vitamins A, C, and K, and are an excellent source of antioxidants. This salad is not only delicious but also contributes to a healthy diet, with a relatively low caloric content estimated at approximately 150 calories per serving.
Preparation techniques:
1. Preparing the beans:
If using fresh green beans, trim the ends and wash them well. If you have frozen green beans, you can skip this step. A trick I learned from my mother is to blanch the beans before boiling them, so I will do the same. Place the beans in a pot and pour boiling water over them. Let them sit for 5 minutes.
2. Boiling the beans:
In another pot, add 1.5 liters of water and bring it to a boil. When the water starts boiling, add the blanched beans and let them boil for 20 minutes. After this interval, add a good teaspoon of salt and continue boiling for another 20-30 minutes, depending on how fresh or tender the beans are. Check occasionally to avoid overcooking.
3. Cooling and chopping the beans:
Once the beans are cooked, drain them well and let them cool. After they have cooled, chop the beans finely with a knife. You can adjust the chopping size according to your preferences; personally, I like to chop them smaller for better mixing with the mayonnaise.
4. Preparing the mayonnaise:
In a bowl, mix the egg yolk with the mustard. Then, start adding the oil gradually, whisking constantly with a whisk or hand mixer to emulsify the mixture. Continue adding the oil until you achieve a creamy consistency. When the mayonnaise is ready, incorporate the sour cream and yogurt, mixing well.
5. Mixing and seasoning:
In a large bowl, combine the chopped beans with the crushed garlic, salt, pepper, and oregano. Add 2-3 tablespoons of olive oil and mix well. Finally, incorporate the mayonnaise, stirring gently to avoid crushing the beans.
6. Serving:
This green bean salad with mayonnaise is delicious served on toasted bread slices or as a side dish alongside grilled meats. Add a touch of freshness with a few slices of tomatoes and fresh herbs. It’s a dish that will surely win you over!
Practical tips:
- If you want to add a bit of flavor, you can add some chopped green or black olives.
- Instead of mayonnaise, you can use a yogurt-based dressing for a lighter and healthier version.
- If you love garlic, feel free to add more cloves, but be careful not to make it too strong for those who are not fans.
Frequently asked questions:
- Can I use canned green beans? Yes, but make sure to drain and rinse them well before use to remove excess salt.
- How can I store the salad? You can keep it in the fridge for 1-2 days, but it’s best to consume it fresh to enjoy the best flavors.
This green bean salad with mayonnaise is more than just a dish; it's a memory of family meals, a recipe that brings smiles and joy. So, I wish you great success in preparing it and don’t forget to enjoy it with your loved ones!
Ingredients: 500 g green beans, 2 cloves of garlic, salt, pepper, dried oregano, a few tablespoons of oil. Mayonnaise: 1 raw egg yolk, 100 ml oil, 1 teaspoon mustard, 1 tablespoon thick sour cream, 2 tablespoons full-fat sour yogurt.
