Warm runner bean salad

Warm runner bean salad

Runner beans are often overlooked, which is a shame as they have fabulous flavour and texture. Cutting them into thin lengths means they absorb even more of the delicious tangy dressing in this recipe by José Pizarro. 

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Gluten freeVeganVegetarianSource of fibre
  • Serves6
  • CourseSide
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins
  • Pluscooling

Ingredients

  • 2 x 280g packs Essential Runner Beans, stringed and cut into 3cm pieces
  • 100g blanched almonds
  • 2 tbsp sweet sherry vinegar (such as Belazu Gran Reserva Sherry Vinegar)
  • ½ x 25g pack mint, leaves finely shredded, plus extra leaves to serve
  • 5 tbsp extra virgin olive oil

Method

  1. Bring a large pan of salted water to the boil and blanch the beans for 3-5 minutes until tender; drain and set aside. Meanwhile, in a dry pan, toast the almonds over a medium heat until golden (about 2-3 minutes); set aside to cool.

  2. Put the vinegar in a large serving dish; season and whisk lightly. Add the shredded mint, then gradually whisk in the oil to make a thick, smooth dressing. Add the warm beans and almonds; toss together. Scatter with extra mint leaves and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

993kJ/ 240kcals

Fat

22g

Saturated Fat

2.5g

Carbohydrates

3.7g

Sugars

3.3g

Fibre

3.5g

Protein

6g

Salt

0.2g

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