Total Time
Prep 15 mins
Cook 10 mins

A warm, deliciously tangy flavoured green bean salad. For a more substantial salad, boil about 1lb of scrubbed new potatoes until tender, cool, and then cut them into bite-sized chunks. Stir into the green beans, and then add the dressing. From The Inspired Vegetarian.

Ingredients Nutrition


  1. Trim the green beans, and cook in boiling salted water for 5 -6 minutes until tender.
  2. Drain the beans and refresh under cold running water, place in a serving bowl.
  3. Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt, thoroughly together.
  4. Pour over the beans and toss to mix.
  5. Heat the oil and butter in a frying pan, and fry the garlic for one minute.
  6. Stir in the breadcrumbs, and fry over a moderate heat for about 3 - 4 minutes, until golden-brown, stirring frequently.
  7. Remove the pan from the heat, and stir in the parsley, and then the egg.
  8. Sprinkle the breadcrumb mixture over the green beans.
  9. Serve warm, or at room temperature.


Most Helpful

What makes this salad so wonderful is the crumbles, it is the breadcrumb mixture that makes this salad a step above the rest of the field. Thanks so much.

morgainegeiser January 12, 2010

Wonderful green bean dish!!! I made this using canned cut green beans and left out the hard boiled egg as DS doesn't care for them, but otherwise made as written. Just loved the tanginess of the green beans and the wonderful cruchy breads crumbs really took this over the top!!! Thanks for sharing Karen Elizabeth!! Made for PRMR!!

diner524 June 28, 2009

Okay... I'm kind of ashamedthat I attempted this without having all the ingredients, and to be honest, I thought for sure I would need to just try again another day, but this recipe is so amazing, we both (my hubby and I) ate almost the whole bowl and I even doubled the recipe! I used vege oil instead of the others because that's all I had... I used regular white vinegar because I read it wrong and didn't see the white "wine" part, used regular mustard, dried parsley and only one egg (should have used two becuase I doubled it) and this still was AMAZING! Thanks for a great recipe. This recipe is fool proof!!!

Sarah in New York March 13, 2009

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