Easy Green Bean Salad with Mustard and Garlic Dressing
A fresh, vibrant and Delicious Easy Green Bean Salad tossed with a simple mustard and garlic dressing. This salad is perfect as a side dish or light lunch and is ready in only 10 minutes!
Servings: 4 people
Ingredients
- 14 oz fresh French green beans (400g)
- 4 radishes , finely sliced
- 1 cup radicchio or red chicory chopped (140g)
- 10 cherry tomatoes , cut in half
- 1 small handful fresh basil , chopped
For the dressing
- 2 tsp djion mustard
- zest and juice of half a lemon
- 1 clove garlic , crushed
- 3 tbsp olive oil
- salt and pepper , to season
Instructions
- Fill a large bowl with cold/icy water then bring a large salted pot of water to the boil. Trim the ends of the green beans then boil for 1-2 minutes, drain then plunge into the bowl of cold water. This will stop the green beans from cooking and keep their vibrant green colour.
- Pat dry and place in a large bowl along with the tomatoes, radicchio and radishes. Tear in some basil reserving some for garnish.
- To make the dressing, put the mustard, garlic, lemon juice and zest and olive oil in a bowl and mix together. Add a pinch of salt and pepper.
- pour the dressing over the green bean salad and toss together until it's evenly coated. Add and extra pinch of salt and pepper if needed.
- Serve in one large serving plate or individual plates, garnish with remaining basil. Enjoy.
Notes
- Use the freshest and highest quality vegetables you can get
- Toss the green beans in the dressing when they are still warm so they absorb the flavours better
- You can make everything in advance and store it at room temperature for a few hours or in the fridge for a couple of days
- Leftovers will store well in the fridge for a few days but I don't recommend freezing.
Nutrition
Calories: 137kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 43mg | Potassium: 342mg | Fiber: 3g | Sugar: 4g | Vitamin A: 919IU | Vitamin C: 23mg | Calcium: 41mg | Iron: 1mg
