Green bean salad

Green bean salad

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About this recipe: There are two ways you can prepare this recipe. You can boil your green beans, dress them and serve immediately. Or you can follow this recipe and leave to marinate in the fridge overnight which will result in a pickled bean salad. Both ways are delicious!

Chef John

Serves: 2 

  • 450g fresh green beans, trimmed
  • For the dressing
  • 2 cloves garlic, sliced
  • 2 tablespoons olive oil
  • 2 fresh mint leaves, torn
  • salt and freshly ground black pepper to taste
  • 2 tablespoons white wine vinegar
  • 2 mint leaves, for garnish

Prep:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

  1. Bring a large pot of lightly salted water to the boil. Add green beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
  2. Smash garlic, olive oil, mint and salt using mortar and pestle.
  3. Pour vinegar and half of olive oil mixture over the green beans and toss well.
  4. Transfer the beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all of the air; seal and chill in the fridge for at least 4 hours.
  5. Remove green beans from fridge and transfer onto a plate; top with fresh mint and serve.

See it on my blog

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