Ingredients
- 1kg fresh beans
- 60ml Olive oil
- 1T Grainy or Dijon Mustard
- ½ Red Onion
- ½ t salt and some black pepper
- 45ml Lemon Juice or 35ml Vinegar
- zest from one lemon
- ½ cup grated carrot
- 2 cloves of garlic, crushed
- 3Tbsp minced basil
- ½ cup toasted walnuts or toasted slivered almonds
Bean Salad
Method
- 1
- Steam the beans - I cook for them for about 6 minutes
- 2
- Then blanch them by plunging into cold water
- 3
- Dry them in a salad spinner (or gathered together in a tea towel that you swing vigorously outside)
- These beans can then keep in the fridge for a few days
- 4
- Mix lemon juice, salt, zest, garlic and mustard in a wee bowl
- Mix
- 5
- Pour oil over the beans, carrot and onion
- 6
- Add the vinegar mixture and allow to sit for 20 minutes to marinate
- 7
- Sprinkle with nuts just as you serve
Comments
Thanks to Brydone Growers – onion and carrot, and to Te Mahanga Orchards for the beans and garlic used in the demonstration.
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