Green bean salad
This lovely, crunchy salad can be eaten warm or cold, and so can be made in advance, if desired. It makes a lovely accompaniment to grilled meat, fish or frittata. If you prefer a less strong dressing, then simply reduce the amount of mustard. To save time, buy ready trimmed green beans.
Cooking time: 10 minutes
- 180 g/6¼ oz green (French) beans, trimmed
- 160 g/5¾ oz sugar snap peas
- ½ red onion, or 1 banana shallot
Ingredients for dressing:
- 1 small garlic clove
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp mustard
- Sea salt, to taste
Place the green beans in a large saucepan, cover with water, and bring to the boil. Reduce the heat and simmer for about 6 minutes, then add the sugar snaps and continue to cook for a couple of minutes, until tender. Make sure not to overcook the vegetables. Drain and set aside. Meanwhile, finely slice the onion or shallot and set aside. Make the dressing. Finely chop the garlic and combine with the olive oil, vinegar, mustard and a little salt, to taste. Place the drained vegetables in a bowl, add the onion or shallot, and pour over the dressing to serve.