This easy and vibrant Jamie Oliver Angry Bean Salad is a quick, nutritious meal full of fresh tomatoes, crunchy beans, and spicy chillies. With creamy mozzarella and fragrant mint, it’s perfect served warm or cold. You can swap ingredients based on what you have, making it a flexible, tasty dish for any occasion!
Ingredients Needed
- 400g (14 oz) ripe mixed-colour cherry tomatoes
- 400g (14 oz) green and yellow beans
- 4 sprigs of fresh mint
- 4 cloves of garlic
- 2 fresh red chillies
- Olive oil
- 3 tablespoons red wine or balsamic vinegar
- 8 bocconcini mozzarella (150g / 5.3 oz)
- 4 slices of rustic bread
How To Make Angry Bean Salad
- Blanch the tomatoes: Carefully plunge the tomatoes into a pan of fast-boiling salted water for 30 seconds, scoop out with a sieve, and run under cold water. Peel the skins and reserve the flesh.
- Cook the beans: Trim the stalk ends of the beans and cook in boiling water for 4 minutes.
- Prepare aromatics: Pick the mint leaves, setting aside the baby leaves for garnish. Peel and finely slice the garlic and chillies.
- Sauté the vegetables: Drain the beans and return the pan to medium heat. Drizzle in 1 tablespoon of olive oil, then add the garlic, chilli, and mint leaves. Fry for 2 minutes, then add the tomatoes, vinegar, and beans. Simmer for 4 minutes, stirring regularly to break up the tomatoes.
- Season: Taste and season with sea salt and black pepper.
- Assemble: Spoon the mixture onto a platter with the juices, scatter over the mozzarella and reserved mint leaves, and serve with hot toast.
Recipe Tips
- Blanch the tomatoes properly: Make sure to only blanch the tomatoes for 30 seconds to preserve their flavor and texture.
- Use fresh beans: For the best crunch, choose fresh, crisp green and yellow beans. Avoid overcooking them to keep their vibrant color.
- Season well: Taste the dish before serving and adjust the seasoning. The balance of salt, pepper, and vinegar is key for great flavor.
- Serve immediately: While this salad is great cold, it’s best served right after cooking to enjoy the warm, melty mozzarella and bold flavors.
How To Store Leftovers?
Let the leftover Angry Bean Salad cool to room temperature, then place it in an airtight container. It can be kept in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 296
- Total Fat: 11.9g
- Saturated Fat: 5.8g
- Total Carbohydrate: 33.4g
- Dietary Fiber: 5.6g
- Sugars: 5g
- Protein: 13.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Butternut Squash Salad
- Jamie Oliver Chicken Tikka Salad
- Jamie Oliver Asian Salad
- Jamie Oliver Broad Bean Salad
Jamie Oliver Angry Bean Salad
Description
This easy and vibrant Jamie Oliver Angry Bean Salad is a quick, nutritious meal full of fresh tomatoes, crunchy beans, and spicy chillies. With creamy mozzarella and fragrant mint, it’s perfect served warm or cold. You can swap ingredients based on what you have, making it a flexible, tasty dish for any occasion!
Ingredients
Instructions
- Blanch the tomatoes: Carefully plunge the tomatoes into a pan of fast-boiling salted water for 30 seconds, scoop out with a sieve, and run under cold water. Peel the skins and reserve the flesh.
- Cook the beans: Trim the stalk ends of the beans and cook in boiling water for 4 minutes.
- Prepare aromatics: Pick the mint leaves, setting aside the baby leaves for garnish. Peel and finely slice the garlic and chillies.
- Sauté the vegetables: Drain the beans and return the pan to medium heat. Drizzle in 1 tablespoon of olive oil, then add the garlic, chilli, and mint leaves. Fry for 2 minutes, then add the tomatoes, vinegar, and beans. Simmer for 4 minutes, stirring regularly to break up the tomatoes.
- Season: Taste and season with sea salt and black pepper.
- Assemble: Spoon the mixture onto a platter with the juices, scatter over the mozzarella and reserved mint leaves, and serve with hot toast.
Notes
- Blanch the tomatoes properly: Make sure to only blanch the tomatoes for 30 seconds to preserve their flavor and texture.
- Use fresh beans: For the best crunch, choose fresh, crisp green and yellow beans. Avoid overcooking them to keep their vibrant color.
- Season well: Taste the dish before serving and adjust the seasoning. The balance of salt, pepper, and vinegar is key for great flavor.
- Serve immediately: While this salad is great cold, it’s best served right after cooking to enjoy the warm, melty mozzarella and bold flavors.
Jamie Oliver Angry Bean Salad