Advertisement
12
Easy
20 min
By Jo Pratt
Published 2009
This salad actually benefits from being made a few hours ahead of time, allowing the beans to really take on the flavours from the dressing.
Cook the green beans in boiling salted water for a few minutes until they are tender, Drain and refresh under the cold tap. Pat dry and place in a large bowl.
Toast the pine nuts in a dry frying pan.
Drain the tinned beans and add to the green beans, along with the red onion and pine nuts.
To make a dressing, place the garlic, parsley basil, capers, mustard, red wine vin