Green Bean Salad with sun-dried tomatoes and a Chilli Lime Dressing

Green Beans are high in Vitamin C and A and fibre

For the salad:

  • 1 clove Garlic, finely chopped

  • 200 g Green Beans ( I used ½ green beans and ½ yellow beans)
    topped, tailed and cut into bite-size pieces

  • Olive Oil

  • Pepper

  • Salt

  • 70g/2.5oz Sun Dried Tomatoes in Oil, chopped roughly

  • 100 g/3.5oz Spinach, roughly chopped or baby spinach

  • Pinch of vegetable stock powder

  • 50 g/20oz Walnuts, toasted and roughly chopped

  • 50 g/2oz grated Manchego or goats or sheep hard cheese. For the vegan version add e.g. Violife Grated Mozzarella

For the dressing:

  • 1 Lime, zest and juice

  • 2 tbsp Maple Syrup

  • 4 tbsp Extra-virgin olive Oil

  • 1 red chilli, finely chopped or good pinch of Chilli powder

Method

1.      Heat the oil in a large frying pan over a medium heat. Add the beans and garlic and cook for about 5-8 minutes. Transfer to a plate and set aside. Using the same pan, lightly toast the walnuts until golden brown.

2.      Cook the spinach with a pinch of vegetable stock powder and a sprinkle of water in the same pan for minute. Or use baby spinach uncooked.

3.      Add the spinach, walnuts, sun-dried tomatoes and grated cheese or vegan mozzarella to the beans.

4.      Combine the lime zest and juice, olive oil, maple syrup and chopped chilli or chilli powder and pour the dressing over the salad. Toss to coat, then season with salt and pepper.

5.      Serve straight away.

Serves  4 people

Note – A recipe by Louise Kelly on the Supervalu website inspired me to create this dish. 

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