Summer crunch salad
The crunchiness of green beans works particularly well in this salad
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 5 mins
Ready in 20 mins
Vegetarian
Counts as 1 of 5-a-day
- In a bowl, toss mushrooms with half the lemon juice and set aside - the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.
- Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.
Or why not try...
Tossing hot green beans with a finely chopped shallot and a good glug of walnut oil.
Healthy benefits
Green beans are an excellent source of vitamins A and C. They also contain heart-friendly nutrients, including potassium and magnesium, which help to maintain a healthy blood pressure.
Per serving
178 kcalories, protein 9g, carbohydrate 3g, fat 15 g, saturated fat 5g, fibre 2g, sugar 2g, salt 0.38 g
Recipe from Good Food magazine, July 2007.
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http://www.bbcgoodfood.com/recipes/4473/
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Ingredients
- 200g pack small button mushrooms , finely sliced
- juice 1 lemon
- 200g green beans , trimmed
- handful soft green herbs , such as basil, chervil, parsley and tarragon
- 100g cherry tomatoes , quartered
- 3 tbsp olive oil
- 75g Parmesan (or vegetarian alternative), shaved into large curls
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 5 mins
Ready in 20 mins
Vegetarian
Counts as 1 of 5-a-day
Zingy superhealty salad
Ingredients
- 200g pack small button mushrooms , finely sliced
- juice 1 lemon
- 200g green beans , trimmed
- handful soft green herbs , such as basil, chervil, parsley and tarragon
- 100g cherry tomatoes , quartered
- 3 tbsp olive oil
- 75g Parmesan (or vegetarian alternative), shaved into large curls
Per serving
178 kcalories, protein 9g, carbohydrate 3g, fat 15 g, saturated fat 5g, fibre 2g, sugar 2g, salt 0.38 g
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22 July 2008
Claire Helen rated and commented on this recipe
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06 August 2008
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27 August 2012
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