Description
I got this recipe from a swiss supermarket newspaper and tried it out because my parents gave me some beans from their garden. I like green beans, but they don't belong to my favourite vegetables and i'm not a fan of green beans salad. This recipe, however, pleasantly surprised me. The sweet touch of the honey and the raisins make it a perfect accompaniment to pork or lamb. The salad is also special enough to be served as a starter.
Ingredients
- Green Beans
- Vegetable Stock
- Onion
- Parsley
- Walnuts
- Raisins
- Mustard
- Apple Cider Vinegar
- Sunflower Oil
- Honey
- Cherry Tomatoes
- Salt
- Pepper
Instructions
- Top and tail beans
- Leave whole if small ones or halve if bigger ones
- Blanch for 2 minutes in salted water, drain and put immediately in ice water
- Drain beans and cook in vegetable stock for ca 15 minutes or until they are cooked the way you like them
- For the dressing mix mustard, oil, vinegar and honey
- Add chopped onion, walnuts and raisins
- Add drained, warm beans including the stock and mix
- Season with salt and pepper
- Season halved or quartered cherry tomatoes with salt and pepper and carefully mix them with the beans
- Serve while still slightly warm or at room temperature as a starter or together with lamb or pork