Green bean salad
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!
Ingredients
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
Method
Prep:20min ›
Extra time:4hr chilling ›
Ready in:4hr20min
- 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.
- Smash garlic, olive oil, mint and salt using mortar and pestle.
- Pour vinegar and half of olive oil mixture over the green beans and toss well.
- 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.
- 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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Reviews & ratings
Average global rating:
(10)
Reviews in English (7)
The store had no Romano beans, so I used green beans and also used white balsamic vinegar. One thing that I will do differently next time is to steam them in the microwave, as I know exactly how long it takes to cook them the way we like them. I overcooked the beans a bit today, but that's not the recipe's fault. I'd recommend that you use a good-quality olive oil, as it's an important element of this recipe. I will not put the beans in a bag the next time, as too much of the garlic-mint-oil mixture stuck to the side of the bag, making it difficult to get out. Simple yet elegant presentation for a side dish/salad that can be made early in the day. Will be making this a lot, definite keeper! - 02 Dec 2012 (Review from Allrecipes US | Canada)