Greek bean salad
Recipe for an easy bean salad with Greek vinaigrette – bean salad with fine green beans
Servings 4 servings
Calories 279kcal
Ingredients
- 400 g fine green beans (haricots verts) – preferably fresh
- 200 g cherry tomatoes, halved
- 3 spring onions, sliced
- 2 handfuls lamb's lettuce (or other salad leaves)
- 100 g feta
- 1 handful almonds, roughly chopped
Greek vinaigrette
- 50 ml olive oil
- 1 clove garlic, finely grated
- 1 tbsp lemon juice
- 2 tsp good dark balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1-2 tbsp fresh parsley, finely chopped
- 1 1/2 tsp dried oregano
- salt and pepper
Instructions
- If using fresh beans, trim them first, cutting off the stalk ends.
- Put the beans in a saucepan with a little water and salt, and boil/steam them for 3-5 minutes.*The cooking time depends on how much water you use. The beans should be tender but not overcooked.
- Immediately rinse the beans in plenty of cold water. You can also plunge them into iced water, which keeps their bright green colour.Then let them drain thoroughly.
- Mix the ingredients for the vinaigrette and season to taste with salt and pepper.
- Toss the beans, tomatoes and spring onions with the vinaigrette.
- Put the lamb's lettuce in a deep plate or salad bowl and arrange the beans and tomatoes on top – toss lightly and briefly.*You can also build the salad in two layers – lamb's lettuce, the bean and tomato mix, a little feta and almonds between each layer.
- Top with crumbled feta and chopped almonds, and a little extra freshly ground pepper if you like, before serving.
Nutrition
Calories: 279kcal | Carbohydrates: 16g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 22mg | Sodium: 315mg | Potassium: 477mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1621IU | Vitamin C: 28mg | Calcium: 204mg | Iron: 2mg