Warm runner bean salad
Thinly sliced, tender green beans make a perfect side dish to a Sunday roast
- Prep: 10 mins
Cook: 10 mins
- Serves 6
- Easy
Ingredients
- 500g runner beans, trimmed and sliced
- 2 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 2 shallots, thinly sliced into rings
- 2 tbsp sherry vinegar
- small bunch chives, chopped
Preparing runner beans
Runner beans are often overlooked because
they have a reputation for being stringy. If
you choose them as fresh as possible, and
lightly shave the sides with a potato peeler
to get rid of the tough string that runs
down the outside edge, they’ll be as tender
as any other green bean.
Method
-
Cook the beans in boiling salted water for
2-3 mins until tender, drain and set aside.
Heat the oil in a small pan, fry the garlic
until pale golden, then add the beans and
season. Add the shallots and stir to
combine, then remove from the heat.
Serve warm or at room temperature
drizzled with Sherry vinegar and
sprinkled with chives.
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