Green Bean Salad
Whether you are new to gardening, or have been growing vegetables for years, there always seems to be an abundance of beans. Later on in the season I leave them to ripen and use the dry beans, but when the first beans appear I make the most of them.
This recipe uses green bush beans, but you can use any soft pod bean, or even combine bean colours.
It is a great way to eat them and simple to make. Perfect as a side dish, or add some fresh bread and serve it as a light meal. This Herb bread would be perfect
Green Bean Salad
Green beans are so prolific that after the first few weeks you start to wonder how else to eat them! This is a lovely salad that is quick to make. As with most salads, the ingredients can be changed to whatever ingredients you have. Radishes, cocktail tomatoes or thinly sliced peppers are perfect additions.
- Course
- Diet
Salad
Gluten Free, Vegan, Vegetarian
- Prep Time
15 minutes
- Servings
4
Ingredients
- 10-15 Fresh green beans topped and tailed Cutting off the tops and end is optional. I don't bother
- 1/4 cup Flaked almonds
- 1/2 Red onion, thinly sliced Or replace with spring onions
- 2 Tbsp Olive oil
- 1 Tbsp White wine vinegar Any white vinegar will work
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Combine the olive oil, vinegar and mustard, mixing well
- Place the beans into a bowl and pour boiling water over them. Leave for 1 minute and then drain
- Lightly toast the almond flakes. No oil is needed, just put them in a hot pan and shake them around
- Put the beans and onion into a salad bowl
- Pour the dressing over and stir until veggies are coated
- Add the almond flakes
- Leave for at least 30 minutes for the flavours to mingle
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