Mixed bean salad from Jerusalem (page 42) by Yotam Ottolenghi and Sami Tamimi

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Ingredients

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted chicken with Jerusalem artichoke & lemons; Polpettone

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

joanne761994 on April 01, 2026

Very fresh tasting but has felt more effort than it's worth the end result- good if you've got some strong tasting bits to a meal to help freshen your palette.
lholtzman on September 04, 2025

Good, but I didn’t love the whole seeds. I would crush in the future.
rmardel on September 21, 2024

Fabulous! I used parsley and mint as that was what was in the kitchen and pouring rain started just as I walked into the kitchen so I did not venture out to the herb garden. I also did not have a red bell pepper in the house, but had a couple of red Fresno chiles, so I used them. I realize this made the salad more spicy and less sweet, but it worked. I think it would work either way.
KarinaFrancis on January 25, 2023

I didn’t have any yellow beans, which might have made it a touch prettier. It was a lovely side dish with some bbq pork. I did tinker a little by using ground spices instead of seeds, fried the capsicum instead of roasting them, and added a squeeze of lemon based on Lepa’s comment. I’d make again
senzler on May 30, 2022

I too loved this dish. Made it because I had green beans and peppers I needed to use up. No yellow beans. I will make this again.
Lepa on January 19, 2020

This was fine but didn't feel worth all the extra steps. The simple green bean salad I usually make seems almost as good without all the fuss. I also felt like this needed some acid(?)
stockholm28 on July 24, 2019

I was out of garlic, so substituted a shallot; garlic would have been better. This is a good make ahead bean dish served at room temperature. I think the oil would have been better if the cumin and coriander seed had been added to the oil before the garlic. The seeds don’t have time to ”pop” when you add at the end.
anya_sf on May 29, 2017

I really liked this. Used dill and parsley, since I couldn't find chervil.
adelina on October 23, 2016

Did not expect to like this salad as much just wanted something for a change and trusted the reviews. I did not have any yellow beans and used fresh green peas with green Roman beans. Other than that, I followed the recipe per written. This was a great side with the roasted chicken and Jerusalem artichokes from the same book.
ithyt on April 24, 2016

4.16 Didn't use peppers - just used 1/2 a lemon I/s of zest. Tasty but would cooler w peppers - kids enjoyed. Herbs just used parsley & tarragon. 4.16 Yum again. quite different and nice for a change. Added peppers this time which looked great.
Rutabaga on September 03, 2014

I made this for the second time, this time including yellow (wax) beans as suggested, which is definitely the way to go if you can. For herbs I used a mix of dill and cilantro, as I had those on hand. I also left out the cumin seeds (I had none) and used only about half the amount of suggested coriander seeds, as last time I felt the coriander was too much. Delicious and a great use of fresh beans!
TippyCanoe on April 23, 2013

Delicious! The spice & herb blend was fantastic and the technique of quickly roasting the peppers really added depth to their flavor. I loved this dish and will make it again with no changes.