Di’s Fresh 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!
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
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
½ cup walnut halves, toasted
60g soft goat’s cheese
- 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.