Green Bean and Wheat Salad
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Green Bean and Wheat Salad - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup and 2 tablespoons olive oil
- 1 cup whole grain wheat, soak in water overnight, rinse and pat dry
- 450 g young green beans, stems cut off
- 2 tbsp. sherry vinegar
- 2 tbsp. balsamic vinegar
- Coarse salt and freshly ground pepper
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Recipes with similar ingredients: whole grain wheat, green beans, sherry vinegar, balsamic vinegar
Cooking the dish according to the recipe:
- Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Add the wheat flour, a pinch of salt, and sauté briefly. Then add 3.5 cups of water, bring to a boil, and cook until the water is absorbed, about 45 minutes.
- Pour water into a saucepan, add salt, and bring to a boil. Fill a large bowl with cold water and add ice. Place the green beans in a sieve and plunge them into the ice water to awaken the wilted pods.
Place the beans in boiling water and cook for 2-3 minutes. Remove the beans from the pan and plunge them back into ice water for a few minutes to crisp them up. - Transfer the green beans to a kitchen towel and pat dry. Place the beans in a large salad bowl and let cool.
- In a separate bowl, combine 2/3 cup olive oil, sherry vinegar, and balsamic vinegar. Season with salt and pepper and let sit for 5 minutes. Add the wheat to the salad bowl and drizzle with the dressing.
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