Green Bean Salad

how to cook green beans
  • Ali

This is one of those super simple and fast salads to pull together if you suddenly find you have more people coming to a BBQ or summer event than you thought. I love to make it with French beans (the long round ones) but it works equally well if you have a glut of runner beans on your allotment. Just remember to de-string them or they can be a little tough.

Ingredients

400g green beans trimmed

25ml olive oil

Zest and juice of 1 lemon

1 tbs Dijon mustard

3 tbs chopped fresh mint

3 tablespoon sunflower  seeds or pinenuts – lightly toasted - I do this in a heavy bottomed pan unless I have the oven on already

Directions

Bring a saucepan of water to the boil. Add the green beans and cook for 5-6 mins until tender. Drain well and refresh under cold water to cool and ensure they keep their bright green colour.

Set aside.

For Dressing

Add olive oil, lemon zest and juice, mustard and a good pinch of sea salt and plenty of ground black pepper to a jam jar. Shake vigorously to combine.

Drizzle over the green beans and toss well until evenly coated.

Tip into a serving dish, scatter over the fresh mint and sunflower seeds or pinenuts and serve.

 

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