Green Bean Salad

Name: Green Bean Salad (Ensalada de Judías Verdes)
Yield: Serves 4
Cuisine: Spain
Ingredients: Chopped fresh parsley, coriander or fennel leaves; 6 tablespoons olive oil; ½ teaspoon ground cumin; Salt; 3 tablespoons wine vinegar; 2 eggs, hard-boiled and sliced; Freshly ground black pepper; Chopped fresh parsley, coriander or fennel leaves; Chopped fresh parsley, coriander or fennel leaves; 1 medium onion, finely chopped; 1 clove of garlic, very finely chopped; 450g (1lb) whole green beans, topped and tailed and ‘destringed’, if necessary; 1 medium potato, peeled

Ensalada de Judías Verdes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

450g (1lb) whole green beans, topped and tailed and ‘destringed’, if necessary
1 medium potato, peeled

Europe
Spain
Vegetarian
Mediterranean
Gluten-free

Method

Cook the beans in plenty of boiling, lightly salted water for about 5 minutes, until they are just tender. Do the same with the potato, except that’s going to need about 15-20 minutes, giving you time to make the dressing.

Mix the chopped garlic with the cumin powder, then add the oil and vinegar (you could use lemon juice instead, of course). Season and mix well.

Refresh the co