Green Bean Salad

Green beans are so prolific that after the first few weeks you start to wonder how else to eat them!  This is a lovely salad that is quick to make.  The added bonus is that it uses radish as well – another vegetable I always seem to have lots of.  As with most salads, the ingredients can be changed to whatever ingredients you have.  Cocktail tomatoes or fennel are just as good as the seet pepper.

Green Bean Salad

Green Bean Salad

Prep Time 15 mins
Course Salad
Servings 4

Ingredients
  

  • 10-15 Fresh green beans topped and tailed Cutting off the tops and end is optional. I don't bother
  • 3 Fresh radishes, sliced
  • 1/2 Red onion, thinly sliced Or replace with spring onions
  • 1 green, red or yellow pepper, sliced
  • 2 Tbsp Olive oil
  • 1 Tbsp White wine vinegar Any white vinegar will work
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions
 

  • Combine the olive oil, vinegar and mustard, mixing well
  • Place the beans into a bowl and pour boiling water over them. Leave for 1 minute and then drain
  • Put the beans, radish, onion and pepper into a salad bowl
  • Pour the dressing over and stir until veggies are coated
  • Leave for at least 30 minutes for flavours to mingle

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