Ahhh the start of summer produce. While June is still a little early for majority of Michigan produce, I was able to make it to Eastern Market on Saturday and found some early harvest. This bean salad makes a perfect side dish for any summer get together and can be served hot or can be made ahead and served at room temperature. The chilis give it some heat, while the broiler gives the beans the best charred taste. Also it only takes 20 minutes, tops.
2 dried chilis, chopped or you can use red pepper flakes
6 garlic cloves, minced
1 1 inch piece of ginger, grated or chopped
3/4 teaspoon ground pepper
1/2 teaspoon ground cumin
1/3 cup olive oil
2 tablespoons fresh lime juice
1 teaspoon maple syrup
1 1/2 lb. green beans, sugar snap peas and/or snow peas, trimmed
1. In a small saucepan cook the oil, chilies, garlic, ginger, black pepper and cumin over low heat, stirring occasionally, until garlic is golden and fragrant, 5 – 8 minutes.
2. Remove from heat and stir in lime juice and maple syrup. Set aside.
3. Heat broiler. Place beans and/or peas on a parchment paper lined baking sheet. Drizzle with olive oil and salt. Make sure beans are spread out in a single layer. Broil until tender and blistered all over, about 5 – 10 minutes.
4. Poor dressing over the beans and serve.
adapted from bon appétit