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