My mother always made this at home and it’s an incredibly tasty and satisfying salad, especially when served outdoors! The marinading overnight does make a difference (it reduces the sharpness of the vinegar and onion, and makes the beans absorb the flavour of the dressing), so try to do it if you can!
Serves 4 as a side
100g fine green beans
1 tin of mixed beans
1 red onion
½ red pepper
25g sugar
50ml cider vinegar
50ml sunflower oil
1 clove of garlic
Pinch of salt and pepper
Top and tail the beans and chop the lengths into thirds, then cook until tender. Meanwhile, rinse the tinned beans and place in a large bowl. Add the green beans, followed by diced pepper and onion.
Make the dressing by mixing a finely chopped garlic clove with the sugar, vinegar, oil, salt and pepper in a cup. Pour over the beans and stir. Leave overnight in the fridge before serving.
1 comments:
Salads normally have to be made shortly before the party when there are other things to do, but the advantage of this salad is that it has to be made the night before.
I added more green beans and sprinkled parsley over.
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