The preparation of such a salad does not take much time. The most work is done by the beans, i.e. cutting them, boiling them, blanching them. Due to the fact that the salad is served cold, we can prepare the beans in advance.
How do I cut beans? On the one hand or both?
We only cut one side, the side from which it grew on the bush. First of all, the beans look more appetizing on a plate, secondly... this petiole at the end of the pod is delicate and tasty, and thirdly... it's a waste of time.
500 g green beans
100 g green peas (frozen or fresh)
100 g of feta cheese or Balkan goat's milk cheese
1/2 teaspoon of black cumin seeds
2 tablespoons of olive oil
1 tablespoon of apple cider vinegar
1 tablespoon of finely chopped dill
Wash the beans, trim the hard ends, blanch them. Boil salted water in a pot. We prepare a bowl with cold water and ice cubes. Put the beans into boiling water and cook for about 10 minutes (the beans should be half-boiled), then take them out with a slotted spoon and quickly put them into ice water. When they are cold, we drain them.
Green peas, if used frozen, simply put on a strainer, pour warm tap water and leave in a strainer for about 10 minutes.
In a bowl, gently but thoroughly mix the cooked beans, chopped shallots, drained peas, chopped dill, olive oil, apple cider vinegar, salt and pepper. Put everything on a large dish, sprinkle with crushed cheese and black cumin seeds.
Enjoy your meal!