green bean salad

Green bean salad

green bean salad

Green bean salad

This salad is so substantial it is a meal in itself. So much flavour. I have adapted it from the master of vegetables Yotam Ottolenghi. You have to get his book Plenty, it is a brilliant buy even for meat eaters. Make more than you need as it keeps for about 4 days and goes with just about anything!
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 4 hungry people


main ingredients

  • 250 g fine green beans trimmed
  • 250 g sugar snaps
  • 250 g frozen peas
  • 1 bag mixed leaf salad

dressing ingredients to be heated

  • 3 tbs olive oil
  • 1 tsp mustard seeds
  • 2 tsp coriander seeds partially ground with a pestle and mortar

rest of the ingredients

  • 1/2 red onion, finely chopped
  • 1 red chilli deseeded and chopped optional
  • 1 clove garlic crushed
  • 2 tbs fresh tarragon chopped
  • 1 tsp nigella seeds also known as onion seeds
  • salt and pepper to taste


  • In a small saucepan bring the oil, mustard and coriander seeds to the boil and cook rapidly until the seeds start to pop.
  • Remove from the heat and pour into a heatproof dish to cool down.
  • Bring a large pan of water to the boil.
  • Fill a large bowl with cold water.
  • Firstly put the beans into the boiling water. Bring back up to the boil and cook for 1 minute, add the sugar snaps, cook for 1 minute, then add the peas and cook for half a minute.
  • Drain through a sieve or colander and then pour into the cold water.
  • Drain again and then a little at a time, dry the veg on a clean tea towel and transfer to the serving bowl.
  • Add all the other ingredients and pour over the oil mixture. Doesn't matter if its still a little warm. Season well and mix thoroughly.

Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email