Minted green bean salad

Minted green bean salad

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(9 ratings)

Takes 25-30 minutes

Easy

Serves 6 - 8
Just 5 ingredients in this summery vegan salad - you can make it a day in advance too

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Dairy-free
  • Healthy

Nutrition: nutrition per serving for six

  • kcal79
  • fat6g
  • saturates1g
  • carbs4g
  • sugars0g
  • fibre2g
  • protein2g
  • salt0g
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Ingredients

  • 600g green bean, trimmed
  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 fat garlic clove, thinly sliced
  • 1 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 3 tbsp chopped fresh mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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.

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Comments (10)

catie74's picture

Often features in family meals although I use parsley instead of mint

milliemoo123's picture
5

Really enjoyed this salad as did everyone else!

irmgard2's picture
5

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

ShivyDevon's picture
5

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
4

Simply lovely. Great way to serve what can be quite a boring vegetable!

roxanne_treacy's picture
5

A simple, elegant salad that we all loved

lalybaba's picture
5

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

slippery_chimp's picture
5

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

jkam's picture
5

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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