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Puttanesca bean salad
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Serves: 4 as a side dish
350g essential Waitrose Frozen Extra Fine Whole Green Beans
1 tbsp olive oil
1 tbsp Cooks’ Ingredients Chopped Frozen Garlic
2 tsp Cooks’ Ingredients
Frozen Jalapeño Red Chillies
80g pitted Kalamata olives, drained and roughly chopped
2 tbsp nonpareille capers, drained and rinsed
275g pack baby plum tomatoes, halved
1. Simmer the beans in a pan of boiling salted water for 3 minutes until tender.
2. Meanwhile, heat the oil in a frying pan and gently cook the garlic and chilli for 1 minute. Add the olives and capers and cook for a further 1-2 minutes, stirring until warmed through.
3. Drain the beans and transfer to a serving platter. Toss with the tomatoes and olive dressing. Serve warm or allow to cool and chill until ready to serve.
Typical values per serving:
1 of your 5 a day/low in saturated fat
This recipe was first published in July 2018.