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    Warm runner bean salad with crispy capers

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    Warm runner bean salad with crispy capers

    • Preparation time: 10
    • Cooking time: 6
    • Total time: 16

    Serves: 4


    1 tbsp wholegrain mustard

    1 tsp caster sugar

    1 clove garlic, finely chopped

    1 tbsp white wine vinegar

    4 tbsp olive oil

    350g fresh runner beans, shredded

    1 small red onion, thinly sliced into rings

    25g pack fresh flat-leaf parsley, chopped

    2 tbsp Cooks' Ingredients Nonpareille Capers, rinsed and dried


    1. Spoon the mustard, sugar and garlic into a large bowl, whisk in the vinegar and 3 tbsp of the oil until emulsified and thickened.

    2. Bring a large pan of water to the boil and cook the beans for 5 minutes until just tender. Drain well and add to the dressing. Toss together, then tip onto a serving plate and scatter with the red onion and parsley.

    3. Heat the remaining 1 tbsp olive oil in a small frying pan and fry the capers until crisp. Drain on kitchen paper then scatter over the salad. Perfect with griddled or barbecued chicken.

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