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–+ servings

Shishito Pepper Salad with Sizzled Mint & Sesame

4 from 1 review
This shishito pepper and butter bean salad is a full meal that takes merely minutes to make. It's nutty from sizzled sesame seeds, and the punch of dried mint and coriander pods takes it to another level or sweet and savory. It's zippy and a delight to eat, plus easy and healthy, which what more can you ask for?
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings

Equipment

Ingredients

  • 1 pound shishito peppers, stems removed
  • Extra-virgin olive oil
  • 2 tablespoons sesame seeds
  • 1 teaspoon dried mint
  • 1 teaspoon freshly ground coriander pods
  • 1/4 teaspoon red pepper flakes
  • Diamond Crystal kosher salt
  • 2 teaspoons sherry vinegar, or red wine vinegar
  • 2 teaspoons honey
  • 1 (15-ounce) can butter beans, drained and rinsed
  • 1/4 cup picked red onions, for serving
  • Aleppo pepper flakes, optional, for serving

Instructions 

  1. In two batches, blister the shishito peppers. Set a pan over medium heat and add a tablespoon of olive oil. Cook the peppers undisturbed for 4-5 minutes, or until they form char marks, agitate the pan and cook again until all sides are blistered. Transfer to a cutting board.
  2. When the peppers are cool enough to handle, chop them up crosswise into bite-sized pieces.
  3. Keep the pan over medium heat and add 2-3 more tablespoons of olive oil. Add the sesame seeds and toast, stirring often, until they are golden.
  4. Add the mint, coriander, red pepper flakes and a hefty pinch of salt. Give everything a swirl, then turn off the heat.
  5. Add the vinegar and honey and stir into the sesame mixture. Taste and season.
  6. Add in the shishto peppers and mix to coat. Add in the butter beans and mix again.
  7. Plate into two bowls and top with the red onions (don't skip these, their *zing* is irreplaceable!) and sprinkle with Aleppo pepper as you prefer.