Bean salad recipe

moppy26, Feb 26, 6:31pm
I would like some good bean salad recipes for green or butter beans please.

davidt4, Feb 26, 8:25pm
Green beans with feta, walnuts and mint

Serves two to four.
280g green beans, trimmed

3 tbsp extra-virgin olive oil

Juice of ½ small lemon

Small handful of mint leaves, tough stalks removed, and chopped

1 small handful dill, tough stalks removed, half the fronds chopped, the rest reserved to garnish the dish

Flaky sea salt and freshly ground black pepper

150g feta

50g walnuts, toasted and roughly chopped

Bring a pan of salted water to the boil and cook the beans until just tender, about three to six minutes, then drain and refresh in cold water. Dress the beans in the olive oil, lemon juice, mint, some of the dill, salt and pepper. Serve topped with crumbled feta cheese, walnuts and the remaining dill fronds scattered over the top.

davidt4, Feb 26, 8:26pm
Armenian Beans in Walnut Sauce

450g green beans, trimmed
75g walnuts
2 cloves garlic, finely chopped
1 small onion, grated
3 tab coriander leaves, chopped
1 tsp ground coriander
2 tab olive oil
2 tab wine vinegar
1 tab lemon juice
2 tsp sweet paprika (not smoked)
1 - 2 tsp salt
1 tab parsley, finely chopped

Cook beans in boiling salted water until tender (not squeaky) about 8 min.Drain and leave to cool.

In a blender or mortar crush walnuts and garlic to a coarse paste, add remaining ingredients and mix well.Taste and adjust salt or lemon juice as necessary.The consistency should be thick and creamy - thin with a little cold water if necessary.

Mix sauce with beans.Keeps well for two days in fridge.

245sam, Feb 26, 9:13pm
The following recipe uses both green and butter beans and is very like the bean salad that KFC had as one of their sides.

BEAN SALAD
Dressing:
½ cup each ofsugar,cider vinegarandsalad oil
1 tsp salt
shake pepper

Place the dressing ingredients into a screw-topped jar in the order given, then screw the top on the jar and shake the jar to mix all the ingredients together and to dissolve the sugar.

Salad:
2 cups each ofcooked green beansandcooked butter beans
1-2 cups cooked red kidney beans – drained canned or home-cooked
½ cup (100g) chopped green capsicums
½ cup (70g) sliced onions

Combine all the vegetables, then pour the dressing over them and leave the vegetables to stand in the dressing for at least several hours – this salad will keep in the refrigerator for a few weeks but should be frequently tossed around in its container to keep the vegetables all coated with the dressing.Drain, if desired, before serving.
Notes:
Rather than add pepper to the dressing, I prefer to grind a generous quantity of black pepper over the vegetables, then mix it through the vegetables with the dressing.
When cooking the green and butter beans, cook them only until they're tender but not really soft.:-))

moppy26, Feb 27, 8:12pm
Thanks everyone they sound just what I am looking for.