Two bean and two lime salad from Ottolenghi Simple (page 111) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    Can substitute frozen peas for frozen edamame, and lemongrass or limes for kaffir lime leaves.

  • KathC on January 30, 2025

    Used fresh beans and asparagus lightly blanched. Didn't need all the dressing. Was a hit (mainly with adults in the family) alongside beef fillet and would be very good next to lamb too.

  • Ganga108 on October 30, 2021

    In this salad the green beans are paired with either edamame, younger broad beans or even peas. The key to the salad is a beautiful dressing made with lime zest, lime juice, coriander, mint, garlic and chillies! Oh, yes, you just might get excited. Once the beans are trimmed, it is quite simple to make. 10 ingredients, quick, and it can be made ahead of time.

  • Ro_ on July 08, 2021

    A different and tasty way with French beans. I used frozen beans and I think I ended up adding too many because I'd have liked a bit more sauce for the quantity of beans. Also thought that a touch (just a touch) of light soy sauce or something salty would have been nice.

  • KarinaFrancis on August 18, 2020

    I used peas in place of the edamame, only 1 chilli and parsley because I didn’t have any coriander. I thought was delicious and would make it this way again. Great side dish

  • anya_sf on May 05, 2020

    I just had half the green beans, but the full amount of edamame. Half the dressing was just right. I reduced the chile to 1/2 jalapeno so it wouldn't be too spicy for my son and thought the level of heat was pleasant - in the background, not the forefront. We really enjoyed this dish.

  • PQPantry on December 30, 2018

    Peas add a sweeter note to the dish vs edamame. Go easy on the green chili - used 1 large jalapeño instead of 2 small - it overwhelmed the dish. Visually a very attractive dish. Followed recipe very closely, sadly not a hit with the family and guests.

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