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Minted green bean salad

Minted green bean salad

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A star rating of 4.6 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Total time
    • 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

  • Dairy-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: nutrition per serving for six
HighlightNutrientUnit
kcal79
fat6g
saturates1g
carbs4g
sugars0g
fibre2g
protein2g
low insalt0g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2002

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Overall rating

A star rating of 4.6 out of 5.12 ratings
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