Though predominantly a summer dish, this salad is also enjoyed in picnics and barbeques. Easy to make there isn’t much to do. You may want to add the vinaigrette while the beans are still hot. That way the onions soften a bit and the vinaigrette soaks into the beans giving them a rich flavour.
Ingredients:
1 1/2 pounds fresh green beans, trimmed and halved
4 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 cup vegetable stock or water
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 tablespoon finely chopped fresh dill (or 1 teaspoon dried dill)
2 teaspoons chopped fresh parsley
1 tablespoon dijon mustard
Method:
Cook the green beans in a large pot of boiling water until they are tender, but still just a bit crisp. Drain well and place the beans into a large serving bowl.
In a mixing bowl, combine the olive oil, vinegar, vegetable stock or water, salt, cayenne pepper, dill, parsley and mustard. Mix all ingredients together well. Pour the dressing over the green beans and toss to coat. Chill for 1 hour before serving. It serves around six people.
A Few Tips:
- This salad looks lovely if you use a mix of green beans and yellow or wax beans.
- If you are out of fresh beans, you can make this salad with frozen beans as well.