Yellow bean salad
I made yellow bean salad with mayonnaise on a day when I needed a quick yet hearty side dish. I had canned yellow beans, already cooked, which significantly shortened the preparation time. If you're using canned or jarred beans, it's important to rinse them well beforehand; otherwise, they retain a preservative taste. The freshly grated carrot adds a hint of sweetness, while the garlic is quite pronounced. It's a simple salad that's easy to throw together, especially when you don't feel like cooking something complicated.
Quick Info
Total Time: about 30-40 minutes (with pre-cooked beans)
Preparation Time: 15-20 minutes
Cooking Time: 10-20 minutes (for beans, if not pre-cooked)
Servings: 4-6
Difficulty: easy
Recipe Type: cold salad, side dish
Ingredients
500 g yellow beans (I used canned; you can also use fresh beans, but they need to be cooked)
2 carrots
5 cloves of garlic
parsley (to taste, fresh)
salt
pepper
mayonnaise (made from one egg yolk, 1 tablespoon mustard, and oil)
Preparation Steps
1. If using canned or jarred beans, rinse them well under cold running water. If you have fresh beans, clean and cut them into suitable pieces.
2. Boil the beans in salted water. From experience, if they're canned, 10 minutes is enough to heat and soften them. If they're fresh, it may take 15-20 minutes, depending on how thick the pods are.
3. Once cooked, drain the beans and let them cool completely in a colander.
4. While the beans are cooling, prepare the mayonnaise. Use one egg yolk, one tablespoon of mustard, and gradually add oil until you reach the desired consistency. I prefer not to add too much oil to keep the mayonnaise light. Season with a little salt at the end.
5. Peel, wash, and grate the carrots on a fine grater. Peel and finely crush the garlic, either with a press or a knife.
6. Wash and chop the parsley finely.
7. When the beans have cooled, slice them into thin rounds. Sometimes, if the pods are very tender, I skip this step.
8. In a bowl, mix the sliced beans, grated carrot, crushed garlic, and chopped parsley. Add salt and pepper to taste.
9. Fold in the mayonnaise. Mix gently until all the ingredients are combined.
10. Chill the salad for at least 30 minutes before serving. It keeps well in the refrigerator if not consumed immediately.
Why I Make This Recipe Often
This salad is quick and doesn't require complicated ingredients. It works well as a main dish on a summer day or as a side with meat or fish. It keeps well in the fridge for a day or two without changing its flavor. The garlic and raw carrot add an extra touch.
Tips and Variations
Tips
If using frozen or fresh beans, be careful not to overcook them. If using canned, rinse them well—the taste is noticeably different.
Mayonnaise can be quickly made with an immersion blender if you're in a hurry.
It's best to use fresh garlic that isn't too pungent; you can add it gradually and taste as you go.
Substitutions
Instead of classic mayonnaise, you can use store-bought mayonnaise or even plain yogurt for a lighter version.
Carrots can be replaced with grated celery for a more intense flavor.
If you don't have parsley, a bit of dill works too.
Variations
You can add a green onion or a bit of finely chopped red onion.
A splash of lemon juice in the mayonnaise can give it a fresher taste.
For added texture, include 1-2 hard-boiled eggs, finely chopped.
Serving Ideas
It can be served plain with toasted bread.
It also works as a side dish with grilled meats or on festive platters in small cups.
It can be included in cold sandwiches.
Frequently Asked Questions
Can I use green beans instead of yellow?
Yes, this recipe works with green beans as well. The taste is slightly different, but the texture is similar.
What should I do if the mayonnaise curdles?
If the mayonnaise doesn't come together, try adding a little cold water or another egg yolk and blend again, gradually adding the oil.
How long does it last in the fridge?
The salad keeps well for 1-2 days in the refrigerator, in a sealed container. The garlic flavor will become stronger over time.
Can I make the salad without mayonnaise?
You can make it without mayonnaise, but it won't be as creamy. You can use yogurt or sour cream for a lighter option.
Can I use garlic powder?
You can, but it won't have the same fresh taste. If you don't have fresh garlic, use less and taste as you go.
Nutritional Values
Approximately, for a 150 g serving:
Calories: about 150-180 kcal
Protein: 4-6 g
Carbohydrates: 15-18 g (from beans and carrots)
Fats: 7-10 g (from mayonnaise, varies depending on how much oil you use)
These values are approximate and depend on the type and amount of mayonnaise used, as well as how much bean/carrot is in each serving.
Storage and Reheating
The salad is best stored in the refrigerator, covered. It is recommended to be consumed within 1-2 days. Reheating is not advised; it should be served cold. If stored longer, the carrots and beans will start to release water, and the texture will not be as pleasant. If you make the mayonnaise with raw egg, do not keep it for too long.
Ingredients: 500 g yellow beans, 2 carrots, 5 cloves of garlic, parsley, salt, pepper, mayonnaise
