Di’s Fresh green bean salad

Di’s Fresh Green Bean Salad

green bean salad

When just barely cooked, tender fresh young beans will add some fantastic extra colour and crunch to a simple salad that you can enjoy anytime. If the beans are young enough they may not need cooking at all!

Serves 4

Ingredients

500g fresh young green beans, trimmed and halved

1 small red onion, thinly sliced

1 small red capsicum, halved, seeds removed, thinly sliced

1 small yellow capsicum, halved, seeds removed, thinly sliced

250g punnet grape or cherry tomatoes, halved

½ small bunch chives, chopped

Dressing

3 tblsp extra virgin olive oil

2 tblsp red wine vinegar

2 tsp Dijon mustard

1 tsp honey

Sea salt and freshly ground black pepper

Optional extras

½ cup walnut halves, toasted

60g soft goat’s cheese

Method

  • Place dressing ingredients (except salt and pepper) in a small jar, close lid tightly and shake well until combined. Add salt and pepper to taste, shake jar again and set aside.
  • Bring a saucepan of water to the boil. Add beans and cook for about 2 minutes or until just tender (the crunchier the better!). Drain, refresh in cold water until cool and drain well again.
  • Combine beans, red onion, capsicums, tomatoes and toasted walnuts (if using) in a large bowl. Sprinkle over the chopped chives and crumbled goat’s cheese (if using). Immediately before serving add the dressing a little at a time to just coat the salad (you may not need it all). Toss well. Serve at room temperature.
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