John Myers
Contents
show
Spicy, Green Bean Salad with Pears and Peppers
The perfect spicy, green bean salad with pears and peppers recipe with a picture and simple step-by-step instructions.
For the dressing:
- 1 large Pear, juicy
- 1 Bell pepper, red, long, mild
- 2 small Onions, little ones, red ones
- 2 medium-sized Cloves of garlic, fresh
- 1 small Chilli, green, fresh or frozen
- 2 tbsp Dill, fresh
- 1 tbsp Rice vinegar, mild, China
- 2 tbsp Rice wine vinegar, black, (e.g. from Narcissus)
- 3 tbsp Sirsak juice, alternatively: pomegranate juice
- 1 tbsp Tomato juice
- 5 g Salt or instant chicken broth
- 1 tsp Coconut palm sugar
- 1 pinch Pepper, black, freshly ground
- 1 pinch Nutmeg, freshly grated
- 1 Msp Cinnamon, finely ground
- 3 tbsp Sunflower oil
To taste:
- Salt, pepper and vinegar
To garnish:
- Dill, fresh
- Flowers and leaves
- Wash the beans, cap both ends and cut into pieces approx. 2-3 cm long. Boil in salted water for four minutes, then rinse thoroughly with cold running water and transfer to a larger bowl. Wash, peel and halve the pears, remove the core, the stem and the remnants of the flowers. Cut the four halves into small pieces. Wash and halve a red pepper, remove the seeds and cut the pod into small pieces.
- Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Cut the chilli lengthways, wash out the grains and cut into fine threads crosswise. Discard the stem. Wash the dill and chop it roughly. Add all ingredients to the bowl with the runner beans.
- Carefully mix the rice vinegar with the ingredients for the dressing with a spoon (DO NOT mix into a homogeneous broth!) Until the sugar and salt are completely dissolved. Pour over the solid ingredients and mix. Let it steep for ten minutes at room temperature.
- Then add the ingredients to taste to taste. Garnish, serve and enjoy. Good Appetite!
Facebook Comments