Simple Green Bean Salad
This beautiful and easy Green Bean Salad has a tangy flavour and a lovely crunch, it is a low-carb, low-calorie and gluten-free dish. The salad compliments beautifully roasted or barbecued meats, and makes a fantastic mezze or an appetiser.
Ingredients
- 400 g green beans ends trimmed, cut into 2-3 pieces
- 20 g capers drained
- 1-2 spring onions finely chopped
For the dressing
- 1-2 tablespoons virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 1 tablespoon dill or parsley chopped finely
- salt and pepper
Instructions
- If using fresh green beans, soak the beans in cold water for 15 minutes to remove pesticides, then rinse them well. Trim the ends of the beans and cut them into 2-3 pieces. Blanch the green beans for 5 minutes in salted water. Immediately, transfer the green beans to a bowl with iced water. Return the beans to the boiling water and cook for extra 5 minutes. Drain the water.Alternatively, use canned green beans.
- Place the blanched green beans in a salad bowl. Sprinkle chopped green onions and capers on the top.
- Blend the Dijon mustard with the red wine vinegar and pour olive oil slowly into the mixture, stirring continuously. Add the crushed garlic, chopped dill, salt and pepper to your taste to the dressing. Stir to combine.
- Drizzle the dressing over the salad, stir well to mix all ingredients and coat them in the salad dressing.
- If you like a bit of heat, sprinkle thinly sliced mild red chilli on top of the salad.