Charred Bean and Pea Salad

When the farmers’ market delivers you fresh, tender, sweet-and-not-starchy beans, don’t bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.

Ingredients

• 2 dried chiles de árbol

• 6 garlic cloves, smashed

• One 1 1/2" piece ginger, peeled, thinly sliced

• 3/4 tsp. coarsely ground black pepper

• 1/2 tsp. cumin seeds

• 1/3 cup plus 2 Tbsp. extra-virgin olive oil

• 2 Tbsp. fresh lime juice

• 1 tsp. pure maple syrup

• 1 1/2 lb. green beans, wax beans, sugar snap peas, and/or snow peas, trimmed

• Kosher salt

Directions

Cook chiles, garlic, ginger, black pepper, cumin seeds, and 1/3 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.

Arrange beans and peas on a platter and spoon reserved dressing over; season with more salt.