GREEN BEAN AND TOMATO SALAD RECIPES

GREEN BEAN RECIPES | BBC GOOD FOOD

Green bean recipes | BBC Good Food image

Green beans are a delicious vegetable with a crunchy texture and fine flavour. Serve steamed or fried as a side dish or stirred into main courses like curry, soup or stew.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

ANGRY BEAN SALAD | JAMIE OLIVER SALAD RECIPES

Angry bean salad | Jamie Oliver salad recipes image

Total Time 20 minutes

Yield 4

Number Of Ingredients 9

Ingredients

400 g ripe mixed-colour cherry tomatoes
400 g green and yellow beans
4 sprigs of fresh mint
4 cloves of garlic
2 fresh red chillies
olive oil
3 tablespoons red wine vinegar or balsamic vinegar
8 bocconcini mozzarella (150g)
4 slices of rustic bread

Steps:

1. Carefully plunge the tomatoes into a pan of fast-boiling salted water for exactly 30 seconds, scoop out with a sieve and run under cold water.
2. Line up the beans, remove just the stalk ends and place in the boiling water for 4 minutes.
3. Meanwhile, pick the mint leaves, putting the baby leaves aside for garnish. Peel the garlic, then finely slice with the chillies.
4. Pinch and peel away the tomato skins, reserving the flesh (it’s a bit of a faff, but it’s worth it).
5. Drain the beans, placing the pan back on a medium heat.
6. Drizzle in 1 tablespoon of oil, then add the garlic, chilli and mint leaves. Fry for 2 minutes, add the tomatoes, vinegar and beans and simmer for 4 minutes, stirring regularly to break up the tomatoes.
7. Taste and season to absolute perfection with sea salt and black pepper, then spoon on to a platter along with any tasty juices.
8. Scatter over the mozzarella and reserved mint leaves, and serve with hot toast.

Nutrition Facts : Calories 296 calories, FatContent 11.9 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 13.8 g protein, CarbohydrateContent 33.4 g carbohydrate, SugarContent 7.2 g sugar, SodiumContent 1 g salt, FiberContent 5.6 g fibre

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ANGRY BEAN SALAD | JAMIE OLIVER SALAD RECIPES

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1. Carefully plunge the tomatoes into a pan of fast-boiling salted water for exactly 30 seconds, scoop out with a sieve and run under cold water.
2. Line up the beans, remove just the stalk ends and place in the boiling water for 4 minutes.
3. Meanwhile, pick the mint leaves, putting the baby leaves aside for garnish. Peel the garlic, then finely slice with the chillies.
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5. Drain the beans, placing the pan back on a medium heat.
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7. Taste and season to absolute perfection with sea salt and black pepper, then spoon on to a platter along with any tasty juices.
8. Scatter over the mozzarella and reserved mint leaves, and serve with hot toast.

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