Minted green bean salad

Minted green bean salad

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(9 ratings)

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Cooking time

Takes 25-30 minutes

Skill level

Easy

Servings

Serves 6 - 8

Just 5 ingredients in this summery vegan salad - you can make it a day in advance too

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
  • Dairy-free
  • Healthy
Nutrition info

Nutrition nutrition per serving for six

kcalories
79
protein
2g
carbs
4g
fat
6g
saturates
1g
fibre
2g
sugar
0g
salt
0g

Ingredients

  • 600g green beans, trimmed
  • 3 tbsp olive oil
  • 2 fat garlic cloves, thinly sliced
  • 1 tbsp balsamic vinegar
  • 3 tbsp chopped fresh mint

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Method

  1. Cook the beans in boiling salted water for 5-6 minutes, 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 in the fridge, in a bowl covered with cling film.
  2. Heat 1 tablespoon 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 and covered with cling film and chilled.
  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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Comments

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milliemoo123's picture
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Really enjoyed this salad as did everyone else!

irmgard2's picture
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Very tasty. I found it tasted better when it was chilled overnight than when we had it first time around.

ShivyDevon's picture
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Really nice and simple. I added some steamed carrots to the beans and went down a treat with the tuscan slow roasted pork Yum

argosdiva's picture
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Simply lovely. Great way to serve what can be quite a boring vegetable!

roxanne_treacy's picture
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A simple, elegant salad that we all loved

lalybaba's picture
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Have made this regularly since it first appeared in the magazine. It"s always a hit with our friends.

slippery_chimp's picture
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Served with the no-fuss Sheppard's pie - lovely job!

jkam's picture
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Did this for a family lunch for my mothers birthday - really easy and delicious - lots of compliments and an empty salad bowl at the end!

poppetxxx's picture

Really lovely, worked well with the vegetable risotto that linked to this recipe :-)

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