Name: Green and yellow bean salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 375 gram green beans, trimmed; 375 gram yellow beans, trimmed; 250 gram cherry tomatoes, quartered; 1 eschalot, finely chopped; rind of 1 lemon; 1 tablespoon lemon juice; 2 tablespoon baby capers, rinsed, drained; 2 tablespoon extra virgin olive oil

Green and yellow bean salad

Serves 6

Prep

15M

Cook

Total

20M

Skip to Recipe

Ingredients

375 gram green beans, trimmed

375 gram yellow beans, trimmed

250 gram cherry tomatoes, quartered

1 eschalot, finely chopped

rind of 1 lemon

1 tablespoon lemon juice

2 tablespoon baby capers, rinsed, drained

2 tablespoon extra virgin olive oil

Method

1.Cook green and yellow beans in a large saucepan of boiling, salted water for 4 minutes, until just tender. Drain and place in a bowl of iced water. Drain again. Place in a serving dish with tomatoes and eschalot.

2.Combine lemon rind and juice, capers and olive oil in a small jug. Season to taste. Drizzle over beans and toss to coat.

If you don’t have a zester, peel lemon and remove the white pith. Slice the skin very thinly and soak in iced water for 10-15 minutes, until curled. Yellow beans are also called wax or butter beans. Choose crisp, unblemished pods with no swelling where the seeds are as it indicates over-maturation, meaning the beans will be tough.
Note

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