Charred Bean and Pea Salad

Name: Charred Bean and Pea Salad
Yield: 4 servings
Ingredients: 1 2 dried chiles de árbol; 1 6 garlic cloves, smashed; 1 1 (1 1/2") piece ginger, peeled, thinly sliced; 1 3/4 tsp. coarsely ground black pepper; 1 1/2 tsp. cumin seeds; 1 1/3 cup plus 2 Tbsp. extra-virgin olive oil; 1 2 Tbsp. fresh lime juice; 1 1 tsp. pure maple syrup; 1 1 1/2 lb. green beans, wax beans, sugar snap peas, and/or snow peas, trimmed; 1 Kosher salt

From the kitchen of Carly

Charred beans and peas get dressed in a fragrant oil infused with toasted garlic, ginger, and dried chiles, then finished with lime and a touch of maple. Simple vegetables become something memorable here.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 dried chiles de árbol
16 garlic cloves, smashed
11 (1 1/2") piece ginger, peeled, thinly sliced
13/4 tsp. coarsely ground black pepper
11/2 tsp. cumin seeds
11/3 cup plus 2 Tbsp. extra-virgin olive oil
12 Tbsp. fresh lime juice
11 tsp. pure maple syrup
11 1/2 lb. green beans, wax beans, sugar snap peas, and/or snow peas, trimmed
1Kosher salt

Instructions

Cook chiles, garlic, ginger, black pepper, cumin seeds, and 1/3 cup oil in a small saucepan over low heat, swirling occasionally, until garlic is golden and oil is very fragrant, 5, 8 minutes. Remove from heat and stir in lime juice and maple syrup; set dressing aside.
Meanwhile, heat broiler. Place beans and/or peas on a wire rack set inside a rimmed baking sheet and drizzle with remaining 2 Tbsp. oil. Season generously with salt, toss to coat, and spread out beans in a single layer. Broil, undisturbed, until tender and blistered all over, about 4 minutes. Let cool.
Arrange beans and peas on a platter and spoon reserved dressing over; season with more salt.