Jamie Oliver’s green bean salad is a vibrant, fresh side dish that combines crisp-tender beans with a zesty dressing and aromatic herbs. It works beautifully as a light accompaniment to grilled meats or as part of a picnic spread, thanks to its bright flavors and satisfying textures.
Ingredients
- 400g (14oz) fresh green beans, trimmed
- 1 small red onion, thinly sliced
- 1 handful of fresh flat-leaf parsley, roughly chopped
- 1 handful of fresh mint leaves, roughly chopped
- 1 lemon, juiced and zested
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove, finely minced
- Salt and freshly ground black pepper, to taste
- Optional: 50g (1.75oz) toasted almonds or walnuts for crunch
- Optional: 10 cherry tomatoes, halved
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until just tender but still crisp.
- Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking and preserve their vibrant green color. Leave them to cool for 2-3 minutes, then drain again.
- In a small bowl, whisk together the lemon juice and zest, olive oil, Dijon mustard, minced garlic, salt, and pepper until well combined and slightly emulsified.
- In a large salad bowl, combine the cooled green beans, thinly sliced red onion, chopped parsley, and mint. If using, add the cherry tomatoes and toasted nuts at this stage.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Adjust seasoning with extra salt, pepper, or lemon juice as needed.
- Let the salad sit for at least 15 minutes at room temperature before serving to allow the flavors to meld. It can also be chilled for up to an hour.
Tips
- Substitutions: If you can’t find fresh mint, basil or tarragon make excellent alternatives that complement the lemon and beans.
- Cooking beans: Avoid overcooking green beans; they should retain a slight crunch to keep the salad refreshing.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The salad is best eaten fresh but can be served cold or at room temperature.
- Adding crunch: Toast nuts gently in a dry pan until golden to enhance their flavor and texture before adding to the salad.
Serving Suggestions
This green bean salad pairs wonderfully with grilled chicken, fish, or lamb for a light summer meal. It also works well alongside a selection of mezze, such as hummus, olives, and warm flatbreads. For a vegetarian plate, serve it with roasted new potatoes and a dollop of tangy yogurt.
Variations
You can customize this salad in several ways to suit your taste or what’s in season. Try adding crumbled feta or goat cheese for creaminess, or toss in some cooked quinoa or farro to make it more substantial. Swap out the lemon dressing for a balsamic vinaigrette or add a splash of soy sauce and toasted sesame oil for an Asian-inspired twist. Roasted red peppers or blanched asparagus can also be mixed in for extra color and flavor.
Storage and Reheating
Store the salad in an airtight container in the refrigerator for up to 2 days. Since this is a cold salad, reheating is not necessary or recommended. If the beans seem a little dry after refrigeration, stir in a splash of olive oil or a squeeze of fresh lemon juice before serving to refresh the flavors.
Frequently Asked Questions
Can I use frozen green beans for this salad?
Frozen green beans can be used in a pinch, but fresh beans provide a better texture and flavor. If using frozen, thaw and blanch them briefly, then cool quickly to avoid mushiness.
How do I make this salad ahead of time?
You can prepare the green beans and dressing separately a few hours before serving. Toss everything together just before serving to keep the herbs fresh and the beans crisp.
Is this salad suitable for vegans?
Yes, this salad is naturally vegan, especially if you omit optional additions like cheese or honey in dressings. The olive oil and fresh herbs make it flavorful and satisfying without animal products.
What’s the best way to toast nuts for the salad?
Place nuts in a dry skillet over medium heat, stirring frequently for 3-5 minutes until fragrant and golden. Watch carefully to prevent burning. Let cool before adding to the salad.
Can I add other vegetables to this salad?
Absolutely! Cherry tomatoes, thinly sliced radishes, or blanched asparagus tips all complement the green beans nicely and add color and texture.
How do I keep the green beans bright green?
Blanching the beans in boiling salted water and shocking them in ice water immediately after cooking stops the cooking process and preserves their vibrant color.
Jamie Oliver’s green bean salad is a simple yet flavorful dish that highlights the best of fresh ingredients. With its lively dressing and aromatic herbs, it’s a reliable side that can elevate any meal or stand alone as a light, healthy option.
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