Fresh bean salad with zingy lemon dressing

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 350g green beans, topped and tailed

• 300g flat beans, cut in half

• 200g bean sprouts

• Dressing

• 4 tablespoons olive oil

• 1 lemon, juice

• 1 clove garlic, crushed

• ½ teaspoon liquid honey

• 1 teaspoon Dijon mustard*

• salt and black pepper, to season

• ½ cup fresh flat-leaf parsley, chopped

• *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it’s wise to check the label to be sure as product ingredients can vary and formulations can change.

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Instructions

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1 Bring a large saucepan of water to the boil. Add green and flat beans. Boil for 2-3 minutes then refresh under cold water and drain.

2 To make dressing, in a small bowl whisk together all ingredients and season to taste. Combine all beans in a serving dish or on a platter. Drizzle dressing over to serve.

Nutrition info (per serve)

Calories 174 cal

Kilojoules 730 kJ

Total fat 15 g

Saturated fat 3 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Dec 2007

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