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Recipe - Green Bean Salad

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Green beans are one of my favourite vegetable and I love to eat them hot, but I also like them blanched as an ingredient in a salad.  In this recipe I have paired them with sweet/sour dried cranberries and almonds, which make a lovely accompaniment to a Christmas dinner. 

 
Ingredients

Serves 6

• 1Kg green beans, topped and tailed
• 1/4 cup flaked natural almonds
• 1/4 cup dried cranberries
• 2 Tbsp. olive oil
• 1 Tbsp. lemon juice
• 1 Tsp. Dijon mustard
• 1 small clove garlic, peeled and crushed
• Pinch sugar
• Salt/pepper to taste

Method

• Blanch the beans in boiling water until al dente. Drain and shock in iced water.  Drain and pat dry.
• Place the oil, lemon juice, mustard, garlic, sugar, salt and pepper into a small screw top jar.  Screw on the lid and shake vigorously to combine.
• Place the beans onto a serving platter.  Top with almonds and cranberries.  Drizzle over the dressing and serve.

About the Recipe

• This recipe is suitable vegetarians and vegans. 

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