Green beans. French beans. String beans. Snap beans. Ejitos. Call them what will. Fact is, I love them.
Thought to have originated from Peru, the humble green bean has spread to pretty much every corner of the modern world. Testament to its versatility and popularity. It is also a great source of folate, fibre and antioxidants, not to mention being packed full of vitamins and minerals.
So, for those of you who share my love of beans, you’re likely to have come across some variation of this green bean salad over the years. But there’s a reason it has endured time and trends… it might be an oldie but it’s still a goodie! The fresh, tangy lemon-garlic dressing works wonderfully well with the beans and the toasted almonds add an extra nutty crunch.
And for those of you who aren’t as enamoured with this particular legume? Well, hopefully you’re at least tempted to give it a try. Go on, you might surprise yourself!
- 600 g French green beans, trimmed
- ½ cup almond flakes, toasted
- 90 ml extra virgin olive oil
- 1 clove garlic, crushed
- juice of 1 lemon
- pinch of sea salt
- pinch of coarsely ground black pepper
- Bring a pan of water to the boil and add the green beans. Boil for approximately 3 minutes or until cooked to preference.
- Remove from heat then drain and refresh the beans under cold water.
- Meanwhile, place all the ingredients to make the dressing into a clean jar. Secure the lid and shake well to combine.
- Place the cooled beans in a salad bowl, and toss through the toasted almonds and dressing, then serve.
- Serves 4-6.
- Refreshing the beans under cold water helps keep them nice and green.
- If the dressing is a little tart, add 1/2 – 1 tsp of caster sugar.
- For a cooler weather variation, skip the dressing and once the beans are cooked,toss the warm beans in melted garlic butter and garnish with the toasted almonds and some freshly squeezed lemon juice.