Warm runner bean salad

Thinly sliced, tender green beans make a perfect side dish to a Sunday roast

  • Prep:10 mins
    Cook:10 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 54
  • fat 4g
  • saturates 1g
  • carbs 3g
  • sugars 3g
  • fibre 2g
  • protein 2g
  • salt 0g


  • 500g runner beans, trimmed and sliced
  • 2 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 2 shallots, thinly sliced into rings
  • 2 tbsp sherry vinegar
  • small bunch chives, chopped


Preparing runner beans
Runner beans are often overlooked because they have a reputation for being stringy. If you choose them as fresh as possible, and lightly shave the sides with a potato peeler to get rid of the tough string that runs down the outside edge, they’ll be as tender as any other green bean.


  1. Cook the beans in boiling salted water for 2-3 mins until tender, drain and set aside. Heat the oil in a small pan, fry the garlic until pale golden, then add the beans and season. Add the shallots and stir to combine, then remove from the heat. Serve warm or at room temperature drizzled with Sherry vinegar and sprinkled with chives.

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