Green beans are packed full of fibre and vitamin C, and we love garlic for its natural antibacterial properties. The trick to this crunchy and vibrant green bean salad is a method called “blanching and refreshing”. This simply means cooking your beans in boiling water and then plunging them into cold water to stop the cooking process and keep their wonderful colour and bite.
Crunchy Green Beans
- 200g green beans
- ½ garlic clove, grated
- 1 tbsp olive oil
- 1 tsp honey
- 1 tsp Dijon mustard
- Bring a pan of water to the boil and place in your green beans.
- Cook for 2-3 minutes until they have lost their rawness but retain a lovely crunch.
- Drain the beans and plunge into a bowl of cold water, or run under a cold tap. Make sure the water stays cold. If the beans sit in warm water they will continue to cook and start to discolour.
- Allow them to drain completely.
- Meanwhile, make up the dressing by whisking together the olive oil, grated garlic, honey and Dijon mustard with a fork.
- Drizzle the dressing over the beans and stir through to coat.
Crunchy green beans is a great side dish for many of our dinner recipes.
Tracey McNeal says
Thank you for sharing you expertise on how to make crunchy and crispy string beans. I never knew how to do this, but now my daughters will get the opportunity to enjoy them made in this fashion because they love them some veggies.
Besides that they will think I’m one of the best cooks ever, so thank you once again.
Ahh that’s so great. Thank you for getting in touch. It means a lot xx