Ethiopian Bean Salad Recipes

FOSSOLIA (ETHIOPIAN-STYLE GREEN BEANS)

Fossolia (Ethiopian-Style Green Beans) image

Like many Ethiopian dishes, this green bean side dish recipe has endless variations depending on who's cooking it. Green beans are always the star, most often along with carrots and rosemary, though it can also be served with potatoes or cabbage.

Provided by Fetlework Tefferi

Categories Healthy Vegan Vegetable Side Dish Recipes

Time 1h

Number Of Ingredients 11

Ingredients

1 pound green beans, trimmed and halved
1 medium tomato
4 tablespoons extra-virgin olive oil, divided
1 cup sliced yellow onion
⅓ cup minced fresh ginger
2 ½ tablespoons minced fresh garlic
2 tablespoons water, plus more as needed
1 sprig fresh rosemary
1 teaspoon 1 teaspoon makulaya alicha spice blend (see Tip) or equal parts dried basil and thyme
½ teaspoon sea salt
¼ teaspoon ground cumin

Steps:

Place green beans in a large bowl, cover with hot water and let soak for at least 10 minutes. Drain and pat dry.
Meanwhile, heat a large skillet over medium-high heat. Add tomato and cook, turning frequently, until blackened in several spots, 8 to 10 minutes. When cool enough to handle, peel and core the tomato. Puree in a food processor or blender until smooth.
Heat 2 tablespoons oil in the pan over medium-high heat. Add the green beans and cook, stirring, until browned, 4 to 6 minutes. Transfer to a bowl. Reduce heat to medium. Add the remaining 2 tablespoons oil, onion, ginger and garlic and cook, stirring often, until starting to soften, 2 to 3 minutes. Add water and cook, stirring and adding another tablespoon of water as needed to prevent sticking, until the onion is tender, 4 to 5 minutes. Return the green beans to the pan along with the tomato puree, rosemary, makulaya (or basil and thyme), salt and cumin. Cook, stirring often, until the green beans are tender, 3 to 4 minutes.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 16.4 g, Fat 14.5 g, Fiber 4.5 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 152.9 mg, Sugar 6 g

ETHIOPIAN BEAN SALAD

Ethiopian Bean Salad image

I found this on a video of Ethiopian foods, not spoken in English. They say a picture is worth 1000 words, so I watched the pictures several times and this is the result!

Provided by Carolyn Haas

Categories Other Salads

Time 10m

Number Of Ingredients 11

Ingredients

1 c cucumber, peeled and diced
1 c tomato, seeded and diced
14 oz kidney beans, canned - drained and rinsed
1/2 c grated carrot
1/4 c red onion, diced
2 clove garlic, minced
1/2 small hot chile pepper, minced (jalapeño works)
1 oz lemon juice
2 oz olive oil
salt, to taste
1 small head iceberg lettuce, torn

Steps:

1. Put all vegetables in a salad bowl.
2. Pour lemon juice and oil over ingredients and stir to mix. Add salt to taste.
3. Line each plate with torn lettuce leaves and add a generous scoop of the salad.

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