Minted green bean salad
Just 5 ingredients in this summery vegan salad - you can make it a day in advance too
- 600g green beantrimmed
- 3 tbsp olive oil
- 2fat garlic clovesthinly sliced
- 1 tbsp balsamic vinegar
- 3 tbsp chopped fresh mint
Nutrition: nutrition per serving for six
- kcal79
- fat6g
- saturates1g
- carbs4g
- sugars0g
- fibre2g
- protein2g
- salt0glow
Method
step 1
Cook the beans in boiling salted water for 5-6 minutes, until just tender, then drain and refresh under cold running water. Shake well to remove excess water, then pat dry with kitchen paper. You can do this the day before and keep the cooked beans in the fridge, in a bowl covered with cling film.
step 2
Heat 1 tablespoon of the oil in a small pan, add the garlic and fry quickly until crisp and lightly golden. Tip into a bowl with the oil from the pan and leave to cool. This can be done the day before and covered with cling film and chilled.
step 3
On the day, whisk together the remaining oil, vinegar, mint, salt and pepper. Pour over the beans and mix well. Tip into a serving bowl and scatter over the garlic in its oil.