John Myers
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Green Bean Salad
The perfect green bean salad recipe with a picture and simple step-by-step instructions.
Green beans
- 400 g Green beans fresh, extra fine, Kenya
- 1 liter Boiling water
- 1 tsp Salt
- 4 Splash Organic lemon juice
- 4 Splash Sugar
- 2 piece Savory sprigs
Pomegranate dressing
- 1 piece Pomegranate fresh, halved in juice and seeds
- 1,5 tbsp Red condimento balsamic vinegar
- 1 tsp Medium hot mustard with garlic and parsley
- 1 tsp Sugar
- 4 tablespoon Bean boiling water
- 2 piece Spring onion white
- 4 tbsp Pomegranate juice
- 3 tbsp Pomegranate seeds
- 4 tbsp Walnut oil
- 4 tbsp Sea salt from the mill
- 4 tbsp Black pepper from the mill
set
- 1 tbsp Pomegranate seeds
- 1 piece Savory sprigs
preparation
- Clean the beans as usual, breaking them in the middle, rinsing in the colander and allowing them to drain. Rinse the onions and chop them into small pieces. Rinse the savory and pat dry. Halve the pomegranate in juice and seeds. Prepare the remaining ingredients.
preparation
- Bring the water with lemon juice, salt and sugar to a boil. Add the beans and savory to the boiling water, minimize the heat and cook the beans with the lid on for approx. 25 minutes until al dente. Remove the savory and 4 cl of boiling water, pour the beans into a colander, rinse with cold water, drain thoroughly and place in a suitable bowl. In a small bowl, mix the dressing ingredients thoroughly in the order listed, then beat vigorously with the oil and season with salt and pepper. Spread the dressing evenly over the beans and mix together thoroughly. Cover and let stand in the refrigerator for approx. 60 minutes.
Serving
- Mix the salad again, garnish with the pomegranate seeds and the savory sprig and enjoy.
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