Laun/Pruett Recipe Collection
Charred green beal and pea salad

2 dried chiles de árbol
6 garlic cloves, smashed
1 1½" piece ginger, peeled, thinly sliced
¾ tsp. coarsely ground black pepper
½ tsp. cumin seeds
⅓ cup plus 2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lime juice
1 tsp. pure maple syrup
1½ lb. green beans, wax beans, sugar snap peas, and/or snow peas, trimmed
Kosher salt

Cook chiles, garlic, ginger, black pepper, cumin seeds, and ⅓ cup oil in a small saucepan over low heat, swirling occasionally, until garlic is golden and oil is very fragrant, 5–8 minutes. Remove from heat and stir in lime juice and maple syrup; set dressing aside.

Meanwhile, heat broiler. Place beans and/or peas on a wire rack set inside a rimmed baking sheet and drizzle with remaining 2 Tbsp. oil. Season generously with salt, toss to coat, and spread out beans in a single layer. Broil, undisturbed, until tender and blistered all over, about 4 minutes. Let cool.

Dorothy Potter made for our PPL Pals reunion

She added Trader Joe’s grilled chicken strips

https://www.bonappetit.com/recipe/charred-bean-and-pea-salad

Recipe Contributed by Dorothy Potter, PPL Pal