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Prep 20 mins
Cook 17 mins
I got this recipe from a Swiss supermarket newspaper and tried it out because my parents gave me some beans from their garden. I like green beans, but they don't belong to my favourite vegetables and I'm not a fan of green beans salad. This recipe, however, pleasantly surprised me. The sweet touch of the honey and the raisins make it a perfect accompaniment to pork or lamb. The salad is also special enough to be served as a starter.
- 700 g green beans or 700 g yellow butter beans
- 150 ml vegetable stock
- 1 onion, finely chopped
- 4 -6 tablespoons chopped parsley, leaves and stalks (20g)
- 2 tablespoons finely chopped walnuts
- 2 tablespoons finely chopped raisins
- 1 teaspoon mustard
- 3 -4 tablespoons apple cider vinegar
- 2 -3 tablespoons sunflower oil
- 1 tablespoon honey (the liquid type)
- 1⁄2 lb cherry tomatoes (halved or quartered)
- pepper, freshly ground
- Top and tail beans. Leave whole if small ones or halve if bigger ones. Blanch for 2 minutes in salted water, drain and put immediately in ice water (this will keep their colour).
- Drain beans and cook in vegetable stock for ca 15 minutes or until they are cooked the way you like them.
- For the dressing mix mustard, oil, vinegar and honey. Add chopped onion, walnuts and raisins. Add drained, warm beans including the stock and mix. Season with salt and pepper.
- Season halved or quartered cherry tomatoes with salt and pepper and carefully mix them with the beans.
- Serve while still slightly warm or at room temperature as a starter or together with lamb or pork (roast or chops).
I love this salad! I've made it twice and this time I didn't use broth. Just boiled and drained the beans (no blanching either).It's a delicious healthy salad! Thanks for posting it!
We enjoyed this alot. I served with a spicy grilled pork chops and found the slight sweet/tart flavor balanced out the heat in the main dish. The walnuts and raisens were perfect and the dish is colorful. I left the green beans slightly al dente as I prefer them that way. Thank you tigerduck for sharing your recipe!