Minted green bean salad

Minted green bean salad

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(12 ratings)

Takes 25-30 minutes


Serves 6 - 8

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

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Vegetarian
  • Vegan

Nutrition: nutrition per serving for six

  • kcal79
  • fat6g
  • saturates1g
  • carbs4g
  • sugars0g
  • fibre2g
  • protein2g
  • salt0g
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  • 600g green bean, trimmed
  • 3 tbsp olive oil
    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 cloves, thinly sliced
  • 1 tbsp balsamic vinegar
    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



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


  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, questions and tips

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9th Jun, 2016
Often features in family meals although I use parsley instead of mint
27th May, 2012
Really enjoyed this salad as did everyone else!
28th Mar, 2011
Very tasty. I found it tasted better when it was chilled overnight than when we had it first time around.
6th Feb, 2011
Really nice and simple. I added some steamed carrots to the beans and went down a treat with the tuscan slow roasted pork Yum
26th Aug, 2010
Simply lovely. Great way to serve what can be quite a boring vegetable!
24th Jul, 2010
A simple, elegant salad that we all loved
3rd Jul, 2010
Have made this regularly since it first appeared in the magazine. It"s always a hit with our friends.
13th Nov, 2009
Served with the no-fuss Sheppard's pie - lovely job!
9th Aug, 2009
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!
6th May, 2008
Really lovely, worked well with the vegetable risotto that linked to this recipe :-)
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