GREEN BEAN SALAD
What’s great about it:
Nothing beats crisp green beans next to a side of roast chicken or lamb. As a source of fibre and folate, enjoy these beans topped with sesame seeds or chilli for extra flavour.
Serves 8-10 | Prep time 10 minutes | Cook time 5-10 minutes
500g green beans, fresh or frozen
1/2 red onion or shallots
1 red or yellow capsicum
2 celery stalks
4 sprigs parsley or basil
1 tablespoon sweet chilli sauce
1 teaspoon black pepper, freshly ground
1/2 red chilli (optional)
BRING a saucepan of water to the boil. Once boiled, add the green beans and cook slightly so still crunchy to bite and are bright in colour. Drain and cool beans in the refrigerator .
SLICE the onion finely, dice the capsicum and celery and chop the parsley or basil.
COMBINE all of the ingredients into a bowl.
STIR through the sweet chillisauce, add the pepper and chilli to taste.
Recipe courtesy of: Meg Trimble, Freshwater Branch
Filed under: beans, vegetables, salad, sides