Tomato and Pomegranate Salad
vegetarianveganquick easymediterranean
Green Bean Salad with Mustard Dressing
Serves 4Prep 10 minCook 5 min15 min total
Fresh green beans tossed with a tangy mustard and lemon dressing, topped with toasted almonds.
Ingredients
500 g
green beans, trimmed
2 tbsp
Dijon mustard
2 tbsp
lemon juice
3 tbsp
olive oil
50 g
flaked almonds, toasted
salt and black pepper
Method
Bring a large pot of salted water to the boil. Add the green beans and cook for 3-4 minutes until tender but still crisp.
Drain and immediately plunge into ice water to stop the cooking and preserve the bright green color.
Whisk together the mustard, lemon juice, and olive oil. Season with salt and pepper.
Toss the cooled beans with the dressing and scatter with toasted almonds. Serve at room temperature.
Juan Muñoz Herrero
vegetarianvegansaladside dishquick easy
