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Green bean salad

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 4
Dietary: Dairy-free Egg-free Gluten-free Healthy Nut-free Pregnancy-friendly Vegan Vegetarian

Rick Stein's classic green bean salad can be served warm or cold, and makes a great side to take to a fancy or casual get-together.

Ingredients

500g/18oz fine green beans, stalk ends removed
1 tbsp Dijon mustard
1 tbsp white wine vinegar
7 tbsp extra virgin olive oil
1 bunch spring onions, trimmed and thinly sliced
salt and freshly ground black pepper

Method

Bring a pan of well-salted water (i.e. 1 teaspoon per 600ml/1 pint) to the boil. Add the beans and boil rapidly for 4-4½ minutes until just tender.
Meanwhile, whisk together the mustard and vinegar and then gradually whisk in the olive oil. Season to taste with salt and pepper.
Drain the beans well and return them to the pan. Toss with the spring onions and mustard dressing. Pile into a serving bowl and serve warm.