Green Beans Salad With a Lovely Honey Dressing and Cherry Tomato

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.

• Ready In: 37 mins
• Serves: 4

Ingredients

• 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)
•  salt
•  pepper, freshly ground

Directions

1. 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).
2. Drain beans and cook in vegetable stock for ca 15 minutes or until they are cooked the way you like them.
3. 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.
4. Season halved or quartered cherry tomatoes with salt and pepper and carefully mix them with the beans.
5. Serve while still slightly warm or at room temperature as a starter or together with lamb or pork (roast or chops).