This vegetable stands out as having a high content of vitamins and is one of the most consumed both for its ease of preparation and for its mild flavor. Prepare one of the following recipes and enjoy the rich green beans this summer.
Green bean salad, mango and carrots
Ingredients for four people:
- Three hundred grams of green beans
- A Cucumber
- Medium green mango
- A carrot
- Twelve cherry tomatoes
- Two tablespoons of shelled peanuts
- Three tablespoons bean sprouts
- A lemon
- Oil and salt
Wash green beans and scrape out the tips. Cook them in a saucepan with enough salted water for five minutes. Drain and refresh with cold water. Back to drain them and cut them in half lengthwise.
Peel the mango, carrot and cucumber. First cut them into slices and then into strips as thin as possible. Mix everything in a bowl with the green beans and bean sprouts, well drained the last of his liquid conservation.
Wash the cherry tomatoes and cut in half. Add them to the bowl in which are the remaining ingredients. Bate spoon lemon zest, two tablespoons of lemon juice well cast, oil to taste and a little salt. Spices salad with this dressing dishes. Before serving add peanuts.
Tip: If you is not easy to find the handle you can replace it with a green papaya.
Green beans with anchovy vinaigrette
Ingredients for four people:
- Half kilo of green beans
- A small tray gulas
- Two tomatoes
- A clove of garlic
- One hundred grams of fresh cheese,
- Two eggs
- Six anchovies in oil
- Six tablespoons of oil
- Two tablespoons of balsamic vinegar
- Salt and pepper
Green beans are cleaned and cut into three or four pieces. Cook in boiling water with some salt for eight minutes. Drain and cool with plenty of cold water. The eggs are placed in a pan of cold water and cook for ten minutes counting from the time boiling.
Heat a little oil in a pan with the garlic slightly crushed. The guides are added and fry for two to three minutes. Reserved.
Wash tomatoes and cut into thin slices. It also cut the cheese into small cubes. Peel the eggs and when they are cold and cut in half.
In the bowl of a mixer are introduced anchovies, vinegar, oil and a pinch of pepper and whisk everything until a well emulsified sauce.
The beans are placed in a bowl that is large and the cheese and the guides without garlic is added to flavor everything with the vinaigrette prepared above. Tomato slices on plates are distributed in the center and the bean salad is dealt. Finally decorate it with boiled egg.
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