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Summer crunch salad

The crunchiness of green beans works particularly well in this salad

  • Prep: 15 mins
    Cook: 5 mins
    Ready in 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 178
  • Carbohydrates 3
  • Saturated Fat 5
  • Sugar 2
  • Protein 9
  • Fat 15
  • Fibre 2
  • Salt 0.38

Nutrition per serving

  • Calories 178
  • Carbohydrates 3
  • Saturated Fat 5
  • Sugar 2
  • Protein 9
  • Fat 15
  • Fibre 2
  • Salt 0.38

Ingredients

  • 200g pack small button mushrooms, finely sliced
  • juice 1 lemon
  • 200g green beans, trimmed
  • handful soft green herbs, such as basil, chervil, parsley and tarragon
  • 100g cherry tomatoes, quartered
  • 3 tbsp olive oil
  • 75g parmesan (or vegetarian alternative), shaved into large curls

Tip

Or why not try...
Tossing hot green beans with a finely chopped shallot and a good glug of walnut oil.

Healthy benefits
Green beans are an excellent source of vitamins A and C. They also contain heart-friendly nutrients, including potassium and magnesium, which help to maintain a healthy blood pressure.

Method

  1. In a bowl, toss mushrooms with half the lemon juice and set aside – the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.

  2. Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.

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