Crunchy green bean salad

    1 hour 15 min

    A simple green bean salad enhanced with garlic, pine nuts and parsley. A wonderful way to enjoy in-season green beans!

    5 people made this

    Serves: 6 

    • 1kg fresh or frozen green beans
    • 1 onion, chopped
    • 1 bunch parsley, chopped
    • 2 cloves garlic, chopped
    • 1 handful pine nuts
    • For the dressing
    • 2 heaping tablespoons mustard
    • 3 tablespoons vinegar
    • 200ml olive oil
    • 150ml vegetable oil
    • 100g natural yoghurt
    • salt and ground black pepper to taste

    Prep:10min  ›  Cook:5min  ›  Extra time:1hr cooling  ›  Ready in:1hr15min 

    1. Bring a large pot of salted water to the boil. When the water boils, throw in beans, just long enough to blanch (3 or 4 minutes); drain and reserve.
    2. Chop onion, parsley and garlic and pour into a large bowl with pine nuts.
    3. In a separate small bowl, prepare dressing by whisking together the mustard, vinegar, olive oil, vegetable oil, yoghurt, salt and pepper.
    4. Cut beans into 7.5cm pieces and add to the big bowl, then add small amount of dressing and toss; taste and adjust to taste, adding more dressing if needed (keep any leftover dressing in the fridge to enjoy another day)!
    5. Cover salad and chill for an hour in the fridge before serving.

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