Harissa Spiced Green Bean Salad
.
Yield
4 servingsPrep
12 minCook
6 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
green beans
cut into 2 to 3-inch pieces |
|
| 1 ½ | cups |
carrots
julienne, cut into 2 to 3-inch pieces |
|
| 15 | ounces |
chickpeas (garbanzo beans)
drained, 1 can |
|
| 1 | cup |
cucumbers
peeled and diced |
|
| Harissa spice dressing | |||
| 2 | teaspoons |
harissa
|
*
|
| ¼ | cup |
olive oil
|
|
| ¼ | cup |
white wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
green beans
cut into 2 to 3-inch pieces |
|
| 355 | ml |
carrots
julienne, cut into 2 to 3-inch pieces |
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
drained, 1 can |
|
| 237 | ml |
cucumbers
peeled and diced |
|
| Harissa spice dressing: | |||
| 1E+1 | ml |
harissa
|
*
|
| 59 | ml |
olive oil
|
|
| 59 | ml |
white wine vinegar
|
|
Directions
Bring a pot of water with a pinch of salt to a rapid boil.
While the water heats, fill a large bowl ¾ full with ice and add enough cold water to just cover ice.
Add the green beans, carrots and garbanzo beans to boiling water in small batches to ensure the water does not lose its boil.
Boil the vegetables for 3 to 4 minutes, strain and submerge into ice bath as quickly as possible.
Remove vegetables from the ice bath as soon as they are no longer warm.
In a small bowl, whisk together harissa spice, lemon juice, olive oil and white wine vinegar; set aside.
Place green beans, carrots, garbanzo beans and diced cucumbers in a serving dish and toss with harissa dressing.
Serve cold or warm by slightly heating in a saucepan.
A viewer, who may not be a professional cook, provided this recipe.
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
