Beans with mayonnaise and garlic

Name: Beans with mayonnaise and garlic
Ingredients: 300 g fresh beans 2 cloves of garlic mayonnaise (1 egg yolk; oil; mustard; lemon juice) fresh parsley or dill salt; pepper

Salad - Beans with mayonnaise and garlic by Ana L. - Recipia

The first time I tasted this salad, the green beans were chopped very finely and, at first glance, I thought they were mushrooms. I liked the combination of green beans, mayonnaise, and garlic, so I started making it especially in the cold season when I have beans stored in the freezer or pantry. It's a simple salad that can be made without many ingredients and can be easily adapted to your preferred texture. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: until the beans soften slightly; the duration varies depending on their type and size Servings: not specified; the amount of 300 g is suitable for a small-sized salad Difficulty: easy Recipe type: cold salad, suitable as an appetizer or side dish Ingredients 300 g fresh green beans 2 cloves of garlic Mayonnaise made from: 1 egg yolk oil, added gradually, until the desired amount of mayonnaise is achieved 1 teaspoon mustard a little lemon juice salt pepper fresh parsley or dill, finely chopped For frozen or pantry-stored beans, the same preparation method applies: they should be boiled until softened, then cooled and chopped. The amount of oil for the mayonnaise is not specified in the basic recipe, as it is added gradually, depending on how much mayonnaise you want. Preparation method 1. Prepare the beans If using fresh beans, clean, wash, and boil them in salted water. There is no need to boil them until very soft. It is enough for them to soften slightly so they can be easily chopped after cooling. 2. Prepare the mayonnaise In a bowl, add the egg yolk, teaspoon of mustard, a little salt, and pepper. Start incorporating the oil gradually, continuously mixing with a wooden spoon. Continue until you achieve the desired amount of mayonnaise. Finally, add a little lemon juice. This gives the mayonnaise a fresher taste and balances the fat from the oil. 3. Cool and chop the beans When the beans have softened, drain them and let them cool. It is important for them to be cold before mixing, so the mayonnaise doesn’t become too soft. After cooling, chop the beans to the desired size. If you chop them very finely, the salad will resemble the one I had the first time, when the beans could easily be mistaken for mushrooms. For a more pronounced texture, you can leave them in slightly larger pieces. 4. Mix the salad Crush the two cloves of garlic and add them to the chopped beans. Add the mayonnaise, then season with salt, pepper, and finely chopped herbs. Mix carefully until the ingredients are evenly distributed. Taste and adjust the salt, pepper, or garlic amount if needed. Why I make the recipe often It’s a useful salad when I have beans in the freezer or pantry and want to use them in a dish different from the usual side. The mayonnaise and garlic completely change the flavor of the beans, and the recipe doesn’t require many ingredients. I also like it because the texture can be easily modified. Finely chopped beans give a homogeneous salad, while larger pieces better retain the flavor and consistency of the vegetable. Tips and variations Tips Let the beans cool before combining them with the mayonnaise. If they are warm, the mayonnaise can become softer, and the salad will not have the same consistency. Chop the beans after they have cooled, not before. This way, you can better control the size, and they won’t crumble unnecessarily. Add the oil gradually to the mayonnaise. If you add it all at once, the mayonnaise can be harder to emulsify. The amount of mayonnaise remains to your choice. For a salad where the beans are more prominent, use less. If you prefer a creamier composition, add more gradually. Substitutions You can use fresh parsley or dill, depending on your taste. Both pair well with garlic and beans. Fresh beans can be replaced with frozen or pantry-stored beans, as used in the cold season. However, they still need to be boiled until softened, then drained and cooled before chopping. Variations For a finely textured salad, chop the beans very finely. If you want the vegetable to be more noticeable, leave larger pieces. The garlic can be adjusted for intensity. The recipe uses two cloves, but the final taste depends a lot on how strong the garlic used is. You can also vary the amount of mayonnaise without changing the other steps. It’s one of those recipes where the final consistency can be easily adjusted. Serving ideas The green bean salad with mayonnaise and garlic can be served cold, as an appetizer or alongside other dishes. It fits well on a platter with salads and appetizers or can be enjoyed simply as a snack. The chopped herbs can be added directly to the mixture, as specified in the recipe, or can also be used on top for a more pleasant appearance. Frequently asked questions Can I use frozen beans? Yes. The recipe is also suitable for beans stored in the freezer or pantry. Boil them until softened, then drain and let them cool before chopping and mixing. How finely should the beans be chopped? The size depends on the desired texture. Very finely chopping gives a more homogeneous salad, similar to the original recipe, while larger pieces better retain the shape of the beans. Can I prepare the mayonnaise in advance? Yes, the mayonnaise can be prepared ahead of mixing the salad. Keep it covered and use it after the beans have cooled. What if I have too much mayonnaise? You don’t have to use it all. Add the mayonnaise gradually over the beans until the salad reaches the desired consistency. Can it be served warm? No. The dish is meant to be a cold salad, and the beans should be allowed to cool before being mixed with the mayonnaise. Nutritional values The values are estimates and cannot be calculated accurately, as the amount of oil and, implicitly, the final amount of mayonnaise are not specified. Additionally, the number of servings is not established. For 100 g of salad, it can be estimated approximately: 150–250 kcal 1–3 g protein 8–20 g carbohydrates 12–23 g fats The range is quite broad because the mayonnaise contributes the most calories and fats. The more mayonnaise used, the higher the nutritional values. The beans mainly provide fiber and carbohydrates, while garlic, herbs, and spices contribute in small amounts to the total. Storage and reheating The salad should be stored in the refrigerator in a covered container. Since it contains mayonnaise and egg yolk, it is not recommended to leave it at room temperature for long. The recipe is served cold and should not be reheated. For a good taste and texture, mix the salad well before serving, especially if it has been in the refrigerator.

Beans with mayonnaise and garlic

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