This is a super easy salad that can be largely made ahead. Blanch the beans the day before, make the dressing then on the day, just chop up a tomato and red onion and assemble!
This is a salad I like to make when I’m planning a large menu ahead because I can prepare most of it in advance then there is very little prep on the day.
The dressing I use is a very classic one made with dijon mustard for colour and as a thickener, and I use lemon for acidity. But you can really use any vinegar based dressing for this.
- 1 lb / 500g green beans , trimmed
- 1 to mato , diced
- 1/4 red onion , finely diced
- 1 1/2 tbsp lemon juice (or white wine vinegar)
- 3 - 4 tbsp extra virgin olive oil (adjust to taste)
- 1 tsp dijon mustard
- 1 garlic clove
- Salt and pepper
- Finely chopped parsley (optional)
Combine the Dressing ingredients in a jar and shake well. Set aside - or refrigerate up to 2 days. Bring to room temperature before using.
Bring a large pot of salted water to boil. Add the beans, bring it back up to a boil and boil beans for 60 seconds - no more!
Drain and plunge in ice cold water (or run under cold tap water) to stop them from cooking.
If making ahead, leave in the colander to dry before transferring to the fridge.
To serve, pile the beans on a plate, top with tomato and red onion, drizzled over dressing. Sprinkle with parsley if using.