GREEN BEAN CRAN­BERRY SALAD

Lift Magazine - - Recipes - By Caeli @ Lit­tle Ve­gan Bear Serves 4

IN­GRE­DI­ENTS

• 400g green beans

• 1/2 cup hazel­nuts, toasted and roughly chopped

• 1/3 cup dried cran­ber­ries

• Juice of half a lemon

• 1 tsp lemon zest

• 1 clove gar­lic, minced

• 2 Tbsp olive oil

• Salt and pep­per

STEP 1

Top and tail your beans. Pre­pare a large bowl of iced wa­ter.

STEP 2

Soak cran­ber­ries in hot wa­ter.

STEP 3

Bring a pot of salted wa­ter to the boil. Add green beans and cook for 2-3 mins un­til they turn bright green and slightly ten­der.

STEP 4

Drain and trans­fer to iced wa­ter for 30 sec­onds – 1 minute. Drain.

STEP 5

Whisk to­gether lemon zest, gar­lic, oil and salt and pep­per in small bowl.

STEP 6

Com­bine beans, nuts, cran­ber­ries and dress­ing. Serve.

Cook’s tip: I know - it’s just beans, right? You could not be more wrong. Rarely have I ex­pe­ri­enced such a taste sen­sa­tion than in this sim­ple side dish. I’ve been force feed­ing it to ev­ery­one since I found it. Take this lit­tle beauty along to all of your Christ­mas din­ner par­ties, and I prom­ise you that ev­ery­one will be ask­ing for more.

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