If you can't find snijbonen (a flatter, more flavorsome variety of the green bean) or kapucijners (similar to grey peas) where you live, substitute with other local, seasonal legumes of your choice. You could try using green beans and fava beans, for instance. What's important in this salad is the variety of textures and flavors. The juicy tartness of the redcurrants and the lime dressing bring it all together and give this salad a summery twist.
We've translated and adapted this recipe from the original Dutch in De Groene Garde cookbook (see our full review). It has been published on the Dutch Food site with the kind permission of the publisher.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: Serves 4.
- 1/2 cup (100 g) fresh snijbonen (or green beans)
- 1 cup (150 g) fresh, unpodded green peas
- 1 cup (150 g) fresh unpodded kapucijners (or fava beans)
- 3/4 cup (100 g) fresh lima beans
- 1/2 cup (100 g) fresh snow peas
- 2/3 cup (100 g) redcurrants or whitecurrants
- FOR THE SALAD DRESSING:
- 2 limes
- 1/2 cup (100 ml) extra virgin olive oil
- Salt and freshly milled pepper
Repeat the process with the lima beans and snow peas, but blanch these for about 4 minutes.
To make the salad dressing, zest and juice the limes over a salad bowl. Add the olive oil and season to taste with salt and pepper.
Add the legumes and the redcurrants to the bowl and toss well in the dressing. Serve immediately.
Because De Groene Garde cookbook was made possible thanks to the (free) contributions and help of various talented volunteers, the publishers have asked us to provide a list of credits with each recipe and photograph from the book.