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Green bean salad

Minted green bean salad

Green bean salad

Name: Green bean salad
Total time: 35 min
Yield: 8
Cuisine: French
Ingredients: 600g green beans trimmed; 3 tbsp olive oil; 2fat garlic cloves thinly sliced; 1 tbsp balsamic vinegar; 3 tbsp chopped fresh mint

Mary Cadogan

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Serves 6 - 8

Easy

Total time: 35 mins

Takes 25-30 minutes

A star rating of 4.7 out of 5.15 ratingsRate

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This summery vegan green bean salad is flavoured with fresh mint and uses just five ingredients. Put it together for a speedy al fresco side dish

Dairy-free

Healthy

Vegan

Vegetarian

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A star rating of 4.7 out of 5.49 ratings

Ingredients

Nutrition

Units:

MetricUS

600g green beans

trimmed
3 tbsp olive oil
2fat garlic cloves

thinly sliced
1 tbsp balsamic vinegar
3 tbsp chopped fresh mint

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Nutrition: nutrition per serving for six

kcal79
fat6g
saturates1g
carbs4g
sugars0g
fibre2g
protein2g
salt0g

low

Method

step 1

Cook the beans in boiling salted water for 5-6 mins, until just tender, then drain and refresh under cold running water. Shake well to remove excess water, then pat dry with kitchen paper. You can do this the day before and keep the cooked beans covered in the fridge.
step 2

Heat 1 tbsp of the oil in a small pan, add the garlic and fry quickly until crisp and lightly golden. Tip into a bowl with the oil from the pan and leave to cool. This can be done the day before, then covered and chilled.
step 3

On the day, whisk together the remaining oil, vinegar, mint, salt and pepper. Pour over the beans and mix well. Tip into a serving bowl and scatter over the garlic in its oil.

Recipe from Good Food magazine, September 2002

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A star rating of 4.7 out of 5.15 ratings

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