Add a zesty twist to your Braai Day spread with this vibrant bean salad! Featuring Boston green beans, edamame, and broad beans, this refreshing side dish is elevated by the bold heat of Banhoek Chilli Oil and a burst of citrus. Light, fresh, and full of flavour, it’s the perfect complement to any braai or as a stand-alone summer salad.
SERVES: 6-8 as a side dish
PREP TIME: 15 minutes
COOK TIME: 10-15 minutes
TOTAL TIME: Under 30 minutes
INGREDIENTS:
1 lemon, chopped
2 cloves garlic, sliced
10g fresh chives, thinly sliced
10g fresh dill, roughly chopped
10g fresh flat-leaf parsley, picked from stems
400g Boston green beans, topped and tailed
200g edamame and broad beans (outer shell removed)
1x 700g jar cannellini beans, drained and rinsed
⅓ cup Banhoek Chilli Oil
1 tsp chili flakes
1 tsp honey
Salt, to taste
INSTRUCTIONS:
Prepare the Ingredients:
Chop the lemon and slice the garlic.
Thinly slice the chives, roughly chop the dill, and pick the parsley leaves from the stems. Top and tail the green beans, then lightly bash them with a rolling pin to open them up slightly.
Blanch the Green Beans:
Place the green beans in a large mixing bowl.
Cover with boiling water and add a pinch of salt. Let them sit for 2-3 minutes to take off the raw edge, but keep them crunchy. Drain and set aside.
Cook the Lemon and Garlic:
Heat a pan over medium heat and add the Banhoek Chili Oil.
Add the chopped lemons and sliced garlic, cooking until the garlic softens and the lemons become jammy and caramelized, about 5-7 minutes.
Add the Honey and Chili Flakes:
Stir in the honey and chili flakes. Allow the mixture to meld together for 1-2 minutes. Season with a pinch of salt.
Combine the Beans:
Drain the green beans and add them to a large bowl.
Add the edamame and broad beans, cannellini beans, and the chili-lemon-garlic dressing.
Toss everything together until the beans are well coated.
Finish and Serve:
Add the chopped chives, dill, and parsley to the salad. Toss everything gently to combine.
Taste and adjust seasoning with additional salt or chili flakes if desired.
Serving Suggestions:
Serve chilled or at room temperature. This salad works great as a side for grilled meats, barbecues, or as part of a light vegetarian spread.
