Green and yellow bean salad

Green and yellow bean salad

By
From
The 12 Days of Christmas
Serves
6
Photographer
Mark Roper

This is one of the prettiest and best tasting salads. Look for baby beans and mixed cherry tomatoes – red, yellow, teardrop – as a mix it looks lovely. This salad could be served as a first course, or put out on the buffet table during the main course. Green and red, it just belongs on the Christmas table.

Ingredients

Quantity Ingredient
375g green beans, trimmed
375g yellow beans, trimmed
250g cherry tomatoes, quartered
1 spring onion or eschalot, finely chopped
1 lemon, grated rind, (see tip)
1 tablespoon lemon juice
2 tablespoons baby capers, rinsed, drained
2 tablespoons extra-virgin olive oil
sea salt and freshly ground black pepper, to season

Method

  1. Cook the beans in a large saucepan of salted boiling water for 4 minutes, until just tender. Drain and put in a bowl of iced water. Once cool, drain again. Add to a serving dish with the tomatoes and spring onion or eschalot.
  2. Combine the lemon zest and juice, baby capers and oil in a small jug. Season to taste with salt and pepper. Drizzle over the beans and tomatoes, and toss to coat.

Tip

  • If you haven’t got a zester, peel the lemon and remove the bitter white pith. Slice very thinly and soak in iced water for 10–15 minutes, until curled.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
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