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Spinach & green bean salad

Spinach & green bean salad

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Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 10 minutes
  • Easy
  • Serves 8

This salad is quick and simple to prepare, and goes beautifully with fish - you can prepare most of it ahead, too

  • Healthy
  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal58
fat5g
saturates1g
carbs2g
sugars0g
fibre2g
protein2g
low insalt0.08g
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Ingredients

  • 3 tbsp extra-virgin olive oil
  • 1 lemon , juice only
  • 2 x 250g packs fine green beans , stalk ends trimmed, blanched and refreshed and halved (see know-how, below)
  • 180g bag baby leaf spinach salad

Method

  • STEP 1

    In a small bowl mix together the olive oil and lemon juice, and season with salt and freshly ground black pepper.

  • STEP 2

    In a large serving bowl, mix together the beans and spinach. Toss the salad with the dressing and serve immediately.

RECIPE TIPS
LEARNING TO BLANCH
To blanch and refresh green beans, bring a pan of water to the boil. Fill a large bowl with very cold, ideally iced, water. Plunge the beans into the boiling water for 1-2 mins until just softened (blanching), drain with a slotted spoon and plunge straight into the cold water to stop the cooking process (refreshing). Now you'll have fab bright green, just-cooked beans.

Recipe from Good Food magazine, January 2005

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Overall rating

Rating: 4 out of 5.2 ratings
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