Minted green bean salad
By Mary Cadogan
Just 5 ingredients in this summery vegan salad – you can make it a day in advance too
- Takes 25-30 minutes
- Serves 8
- Easy
Nutrition per serving
-
kcal 79
-
fat 6g
-
saturates 1g
-
carbs 4g
-
sugars 0g
-
fibre 2g
-
protein 2g
-
salt 0g
Ingredients
- 600g green beans, trimmed
- 3 tbsp olive oil
- 2 fat garlic cloves, thinly sliced
- 1 tbsp balsamic vinegar
- 3 tbsp chopped fresh mint
Method
Cook the beans in boiling salted water for 5-6 minutes, until just tender, then drain and refresh under cold running water. Shake well to remove excess water, then pat dry with kitchen paper. You can do this the day before and keep the cooked beans in the fridge, in a bowl covered with cling film.
Heat 1 tablespoon of the oil in a small pan, add the garlic and fry quickly until crisp and lightly golden. Tip into a bowl with the oil from the pan and leave to cool. This can be done the day before and covered with cling film and chilled.
On the day, whisk together the remaining oil, vinegar, mint, salt and pepper. Pour over the beans and mix well. Tip into a serving bowl and scatter over the garlic in its oil.
