Green Bean Salad

  • 500g green or runner beans, cut to 2cm lengths.
  • 1/2 cup finely chopped spring onions
  • 2 Tbsp balsamic vinegar.
  • 4 Tbsp olive oil.
  • 3/4 cup chopped fresh basil leaves.
  • ½ C vegan Parmesan cheese substitute (about 45g)
  • Freshly ground black pepper.

Most people leave runner beans too long before picking them. Ideally they should be not much bigger than regular green beans or they get kind of chewy.

Bring a large pot of water seasoned with 1 TBSP salt to the boil. When it is a rolling boil dunk a colander or sieve with your prepared beans into the water for 1 minute. Remove and run under cold water for 1 minute. This blanches the beans and makes them more flavoursome and less chewy for little people.

Mix vinegar oil, basil, cheese substitute together. Stir into beans. Season with pepper to taste.

This is another great salad if you hear people saying “salads are boring.

On Pesto – traditionally pesto is made with basil, but you can do it with just about anything green and pungent flavored…so try other herbs such as oregano.

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