I have been so busy, barely having time to create the right content to share. So I went back into into my camera roll and found this simple salad I made last year while on holiday in France. Nothing makes me happier than fruits and vegetable markets! It’s super simple, just make sure not to over cook the beans and put them in icy water to retain their green vibrancy and their crunch.
Green Bean Salad
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- Ingredients
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BY YASMINE IDRISS
Green Bean SaladNo. hing makes me happier than fruits and vegetable markets! It’s super simple, just make sure not to over cook the beans and put them in icy water to retain their green vibrancy and their crunch.
Ingredients
- 500 g fine green beans
- 1-2 garlic clove, finely grated or minced
- Zest of 1 lemon
- Juice of 1 lemon
- 2–3 tbsp olive oil
- Salt, to taste
Method
- 1)
Trim the tops and bottoms of the green beans. Wash them thoroughly.
- 2)
Bring a large pot of water to a boil. Add the green beans and cook for 5–10 minutes, until just tender but still crisp.
- 3)
Immediately transfer the beans to a large bowl filled with ice water to stop the cooking and keep their color bright green.
- 4)
Once cool, drain the beans well and place them in a serving bowl.
- 5)
Add the grated garlic, lemon zest, lemon juice, olive oil, and a pinch of salt.
- 6)
Toss well to combine. Taste and adjust seasoning if needed.
- 7)
Serve chilled or at room temperature.