Straw­berry, Mango, and Wax Bean Salad With Chilli Vinai­grette

Shape (Malaysia) - - When Sweet Heat -

Makes: 4 Ac­tive Time: 15 mins To­tal Time: 30 mins Kosher salt

2 dried gua­jillo or New Mex­ico chilli

340g wax beans, trimmed 230g straw­ber­ries 1 honey mango Zest and juice of 1 lime

1 ta­ble­spoon white bal­samic vine­gar

1 ta­ble­spoon ex­tra-vir­gin olive oil

2 ta­ble­spoons pump­kin seeds, toasted

1. Bring a large saucepan of salted wa­ter to a boil. Put the chilis in a bowl that fits them snugly and pour enough of the boil­ing wa­ter over them to cover. Weigh down the chilli with a plate and soak un­til soft­ened, about 20 min­utes.

2. Mean­while, add the beans to the boil­ing wa­ter. Cook un­til crisp-ten­der, 4 to 5 min­utes. Drain, im­me­di­ately, rinse un­der cold wa­ter un­til cool, and drain again. Hull and cut the straw­ber­ries into wedges. Peel, pit, and cut the mango into thin slices.

3. Drain the chilli and dis­card the stems. Cut in quar­ters length­wise, then thinly slice cross­wise. Trans­fer to a large bowl and stir in the lime zest and juice, vine­gar, and oil. Sea­son with salt.

4. Add the beans, straw­ber­ries, and mango and fold un­til well-coated. Sea­son with salt. Top with pump­kins seeds.

Nu­tri­tion facts per serv­ing: 140 kcal cal., 6 g fat (0.8 g sat. fat), 7 mg sodium, 5 g fiber, 4 g pro.. Per­cent Daily Val­ues are based on a 2,000 calo­rie diet

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