Portuguese cuisine is full of non vegetarian or 'meaty' dishes.The country is one of the highest in meat consumption but I was really surprised to find a completely vegetarian and vegan salad in this cuisine made with green beans along with cilantro and garlic and with a simple season of lemon juice,vinegar and pepper.The name of the dish is tonguetwisting,but the recipe is not and is hearty.I have used the recipe from FoodNetwork by Sara Moulton to make mine.My quantities are guestimates and you can add/reduce the quantity as per taste.
Green Beans: 1-2 handfuls washed and ends removed.
Garlic: 2-3 cloves
Fresh Cilantro/Coriander :3 tbsp + or as per taste
Olive Oil: 1.5 -2 tbsp
Lemon Juice: 1-2 tsp
Apple Cider Vinegar: 2-3 tsp
Wash and remove the ends of the beans.Cook the beans in boiling salted water in a big vessel/saucepan/pot for 10-12 minutes or more till tender.
Meanwhile chop the cilantro and crush the garlic and place them together in a heatproof bowl.
Drain the beans thoroughly so that no water remains in them.You can even return them to heat so that they become completely dry.I did not do this.
Put the warm and dry beans over the garlic and cilantro in the bowl and mix well.Let stand for 10 minutes.Add olive oil to this and toss to coat.Cover and let it marinate in the fridge for atleast 3-4 hours or overnight.
About 45 minutes before serving,take out of the fridge and let it attain room temperature.Add in th e dressing of pepper,vinegar and lemon juice .Toss and serve adjusting the salt and vinegar and oil and pepper.
This is served as a side salad to meat but it is also fine with rice.Else you can have it as a mid morning/anytime snack as per choice.The taste was garlicky and herby and tangy due to olive oil,vinegar and obviously lemonjuice.The dressing is added at the last minute.If added early then it may turn the green colour of beans to brownish which may look unappetising.
This also visits AWED:Portuguese ,an event by DK and currently hosted by Priya.