Smoky Three Bean Salad
Versatile enough to accompany any meat or fish for a summer barbeque. Robust enough to be the main attraction. This salad also makes great leftovers. We have it for lunch the next day topped with tinned fish or a poached egg.
Serves 6 as a side
INGREDIENTS
For the salad
1 pound green beans, ends removed and cut into 1-inch pieces
2 sweet onions, cut into ½-inch wedges
1 (15-ounce) can chickpeas, drained
1 (15-ounce) can white beans, drained
½ bunch parsley, picked leaves
For the dressing
1 ½ tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 teaspoon dried oregano
½ teaspoon smoked paprika
¼ teaspoon chili flakes
To serve
Chili flakes (we like urfa biber)
METHOD
Make the salad dressing. Whisk all of the ingredients together in a small bowl with a big pinch of salt and several grinds of pepper. Set aside.
Char the green beans and onions. Heat a large skillet over medium-high heat. Toss the green beans in a mixing bowl with a drizzle of olive oil and a good pinch of salt. Add to the skillet and cook until well charred, about 8 minutes, stirring every few minutes. Transfer the beans to a plate and repeat the process with the onions.
Toss the salad. Wipe out the mixing bowl and use it to combine the green beans, onions, chickpeas, white beans, and dressing. Toss, taste for salt and vinegar, and adjust. Gently mix in the parsley leaves.
Plate. Spoon the salad onto a serving platter and top with flakey salt and chili flakes.
FURTHER READING
