Green bean salad
Rick Stein's classic green bean salad can be served warm or cold, and makes a great side to take to a fancy or casual get-together.
By Rick Stein
Ingredients
- 500g/18oz fine green beans, stalk ends removed
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 7 tbsp extra virgin olive oil
- 1 bunch spring onions, trimmed and thinly sliced
- salt and freshly ground black pepper
Method
Bring a pan of well-salted water (i.e. 1 teaspoon per 600ml/1 pint) to the boil. Add the beans and boil rapidly for 4-4Β½ minutes until just tender.
Meanwhile, whisk together the mustard and vinegar and then gradually whisk in the olive oil. Season to taste with salt and pepper.
Drain the beans well and return them to the pan. Toss with the spring onions and mustard dressing. Pile into a serving bowl and serve warm.
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