Charred Bean and Pea Salad
['2 dried chiles de árbol', '6 garlic cloves, smashed', '1 (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']
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.
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