Best 4 Benin Style Vegetable Salad Recipes
Escape to the vibrant flavors of Benin with our collection of authentic vegetable salad recipes! Benin-style vegetable salad, known locally as 'salade de légumes', is a delightful fusion of fresh, crisp vegetables, tangy seasonings, and aromatic herbs. This staple side dish bursts with a symphony of textures and flavors, offering a healthy and refreshing complement to any main course.
Our culinary journey begins with the classic Benin-style vegetable salad. This recipe showcases a vibrant array of garden-fresh vegetables, including tomatoes, cucumbers, onions, and bell peppers, tossed in a zesty vinaigrette dressing. For a more substantial salad, try the hearty vegetable and bean salad, where tender beans join the vegetable medley, adding a boost of protein and fiber.
If you prefer a touch of spice, the spicy vegetable salad is sure to tantalize your taste buds. A harmonious blend of chili peppers, garlic, and ginger infuses this salad with a fiery kick, creating a perfect balance of heat and flavor. For a unique twist, explore the vegetable and fruit salad, where sweet fruits like pineapple and mango mingle with crunchy vegetables, resulting in a refreshing and tropical delight.
Each recipe includes detailed instructions, cooking tips, and ingredient variations to guide you through the culinary process effortlessly. Whether you're a seasoned cook or a novice in the kitchen, these recipes ensure a delicious and authentic Benin-style vegetable salad experience. Ready your taste buds for a vibrant culinary adventure as you embark on this exploration of Benin's culinary heritage.
VEGETABLE SALAD RECIPE
Easiest vegetable salad under 15 minutes with garden fresh vegetables like cucumber, onions, tomatoes, herbs and black pepper. Serve it as a side in any meal to perk up your vegetable intake.
Provided by Swasthi
Categories Salad
Time 10m
Number Of Ingredients 14
Steps:
- Wash all the vegetables thoroughly under running water. Wipe them dry.
- Optional - If using cabbage, shred it and add to hot boiling water. Leave for 2 minutes. Remove and add them to cold water and rinse well. Spread it in the colander and set aside to drain completely.
- Optional - If you want to reduce the pungency in onions, cut the onion to quarters and soak in water for 20 minutes. Or chop it and soak in some lemon juice for 20 minutes.
- Peel and chop the other vegetables to bite sized pieces. Grate beetroot and carrots. Add them to a large serving bowl.
- Deseed the green chilies or crush black pepper and set aside.
- Add all the prepared vegetables, mint and coriander leaves to the bowl. When you are ready to serve the salad, add salt, lemon juice and black pepper. Toss them well. Lastly sprinkle oil and toss.
- Garnish with seeds or nuts. Serve vegetable salad immediately with any meal.
Nutrition Facts : Calories 142 kcal, Carbohydrate 14 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 266 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
MARINATED GREEN BEAN SALAD
This is a great marinated green bean salad for a hot summer day. Lots of fresh veggie options to switch around.
Provided by Sue Wilker Rockamann
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 13
Steps:
- Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
- Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
- Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 45.3 g, Fat 14.2 g, Fiber 7.3 g, Protein 6.1 g, SaturatedFat 2 g, Sodium 750.4 mg, Sugar 24.2 g
BENIN STYLE VEGETABLE SALAD
Traditional Benin meals are not served in courses. Some families borrow a French custom and start meals with a plate of crudités--to add color to the meal. This recipe reflects this tradition.
Provided by Member 610488
Categories Cauliflower
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- To prepare salad, place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; rinse with cold water. Drain. Place potatoes in a large bowl.
- Bring 4 cups water to a boil in a medium saucepan; add cauliflower and broccoli. Cook 1 minute or until crisp-tender. Drain; rinse with cold water. Drain. Add cauliflower mixture to potatoes.
- Using a vegetable peeler, scrape carrots from tip to stem to make long ribbons. Add carrot to potato mixture, tossing gently to combine.
- Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Drain; rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch-thick slices. Arrange lettuce and cabbage leaves alternately on a large platter.
- To prepare vinaigrette, combine thyme and next 5 ingredients (thyme through 1/8 teaspoon black pepper), stirring with a whisk. Add oil, stirring well to combine; drizzle vinaigrette over lettuce. Spoon potato mixture over lettuce; top with beets.
- To prepare dipping sauce, place chiles in a spice or coffee grinder; process until finely ground. Place 1/8 to 1/4 teaspoon ground chile in a medium bowl (reserve remaining ground chile for another use). Add cocktail sauce and remaining ingredients, stirring well to combine. Serve with vegetables.
Nutrition Facts : Calories 122.7, Fat 4.3, SaturatedFat 0.6, Cholesterol 2.6, Sodium 217.8, Carbohydrate 19.2, Fiber 4.8, Sugar 6.5, Protein 4.7
FIVE-BEAN SALAD
In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 161 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
Tips:
- Use fresh vegetables: Fresh vegetables will give your salad the best flavor and texture. If you can, buy your vegetables from a local farmer's market or organic grocery store.
- Cut the vegetables into uniform pieces: This will help them cook evenly and make your salad more visually appealing.
- Don't overcook the vegetables: Overcooked vegetables will be mushy and lose their flavor. Cook them just until they are tender-crisp.
- Use a variety of colors and textures: This will make your salad more visually appealing and interesting to eat. Try to include a mix of crunchy, soft, and chewy vegetables.
- Add some protein: Adding some protein to your salad will make it a more complete meal. You can add grilled chicken, fish, tofu, or beans.
- Dress the salad with a flavorful vinaigrette: A simple vinaigrette made with olive oil, vinegar, and Dijon mustard is a great way to dress a vegetable salad. You can also add some herbs, spices, or citrus juice to taste.
Conclusion:
Benin-style vegetable salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful side dish or main course, give this Benin-style vegetable salad a try.
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