Green Bean Salad
This straightforward green bean salad is an excellent choice for gatherings, as much of the preparation can be done ahead of time. It features crisp blanched beans topped with fresh tomato and red onion, all brought together with a tangy lemon and mustard vinaigrette. The entire dish comes together in about 13 minutes, making it a convenient and vibrant side.
Ingredients
- 1 lb / 500g green beans (, trimmed)
- 1 tomato (, diced)
- 1/4 red onion (, finely diced)
- 1 1/2 tbsp lemon juice ((or white wine vinegar))
- 3 - 4 tbsp extra virgin olive oil ((adjust to taste))
- 1 tsp dijon mustard
- 1 garlic clove
- Salt and pepper
- Finely chopped parsley ((optional))
Method
- Place all the Dressing ingredients into a jar, secure the lid, and shake vigorously until combined. You can set this aside or keep it refrigerated for up to 2 days. Allow it to reach room temperature prior to dressing the salad.
- Fill a large pot with salted water and bring it to a rolling boil. Add the trimmed green beans, return the water to a boil, and cook the beans for exactly 60 seconds.
- Drain the beans thoroughly and immediately transfer them to a bowl of ice water or rinse under very cold tap water to halt the cooking process.
- If preparing in advance, leave the cooled beans in a colander to drain and dry completely before placing them in the refrigerator.
- For serving, arrange the beans on a serving platter. Scatter the diced tomato and finely diced red onion over the top, then drizzle generously with the prepared dressing. Finish with a sprinkle of chopped parsley, if desired.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategorySalad
AuthorNagi | RecipeTin Eats
