Minted green bean salad

A pan full of food Vegan Barbecue Recipes

Preparation and cooking time

  • Total time35 mins
  • Takes 25-30 minutes
  • Easy
  • Serves 6 – 8

Just 5 ingredients in this summery vegan salad – you can make it a day in advance too

Nutrient Unit
kcal 79
fat 6g
saturates 1g
carbs 4g
sugars 0g
fibre 2g
protein 2g
salt 0g


  • 600g green bean , trimmed
  • 3 tbsp olive oil
  • 2fat garlic cloves , thinly sliced
  • 1 tbsp balsamic vinegar
  • 3 tbsp chopped fresh mint
Vegan pulled jackfruit


  • STEP 1

Cook the beans in boiling salted water for 5-6 minutes, until just tender, then drain and refresh under cold running water. Shake well to remove excess water, then pat dry with kitchen paper. You can do this the day before and keep the cooked beans in the fridge, in a bowl covered with cling film.

  • STEP 2
Summer punch

Heat 1 tablespoon of the oil in a small pan, add the garlic and fry quickly until crisp and lightly golden. Tip into a bowl with the oil from the pan and leave to cool. This can be done the day before and covered with cling film and chilled.

  • STEP 3

On the day, whisk together the remaining oil, vinegar, mint, salt and pepper. Pour over the beans and mix well. Tip into a serving bowl and scatter over the garlic in its oil.

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