Recipe: Charred Green Bean and Pea Salad

This salad features fresh summer green beans and snow peas at their finest — slightly charred, still crisp and with a delicious dressing.

Charred Green Bean and Pea Salad

Charred Green Bean and Pea Salad

Ingredients

  • 2 dried chiles
  • 6 garlic cloves, smashed
  • 1 1½ inch piece ginger, peeled, thinly sliced
  • ¾ teaspoon ground black pepper
  • 1/4 teaspoon cumin
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon pure maple syrup
  • 1½ pounds fresh green beans and sugar snap peas, trimmed
  • Kosher salt

Instructions

  1. Cook chiles, garlic, ginger, black pepper, cumin and 1/3 cup oil in a small saucepan over low heat, stirring occasionally, until garlic is golden and oil is very fragrant, about 5–8 minutes. Remove from heat and stir in lime juice and maple syrup; set dressing aside.
  2. Meanwhile, heat oven on broil. Place beans and/or peas on a wire rack set inside a rimmed baking sheet and drizzle with remaining 2 tablespoons olive oil. Season generously with salt, toss to coat, and spread out beans in a single layer. Broil, undisturbed, until tender and blistered all over, about 4 minutes. Let cool.
  3. Arrange beans and peas on a platter and spoon reserved dressing over; season with more salt.
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