Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, hot green bean salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
This green bean salad is the best! Perfectly cooked green beans tossed in a lemony dressing with She shared a few snaps of a green bean salad with feta, and it looked so summery and delicious. I have made this with toasted walnuts.
Hot Green Bean Salad is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Hot Green Bean Salad is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have hot green bean salad using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Hot Green Bean Salad:
- Take 1 kg Green beans, ends cut and sliced 3 quarters of the way down
- Get 4 medium potatoes, peeled and sliced in half
- Prepare 4 eggs
- Get 1 large piece of salted cod, Optional
- Make ready water
- Take white wine vinegar
- Prepare salt
- Make ready olive oil, extra virgin
- Get 1 medium onion, finely chopped
- Get 1 garlic clove, finely chopped
A quick and simple hot salad for those special occasions. Great for vegetarians or alongside chicken and pork dishes. This easy green bean salad is so good, and tastes even better the next day which would make this a great lunch option too! The ingredients in this salad are very clean and simple.
Steps to make Hot Green Bean Salad:
- If using, soak the cod 24 hours before in Cold water, changing the water 3 to 4 times.
- To cook, place the potatoes, beans and eggs in a large saucepan filled with water. Bring to the boil, and cook for 10-15 minutes.
- Add the cod and cook for a further 5 minutes.
- Do test the beans by using a fork to see if they are cooked, if they are still slightly too hard continue to cook them but keep a close eye on the saucepan you don't want to over cook the food.
- Drain the water well. Then transfer to individual plates.
- On the plate, drizzle the beans and potatoes with vinegar and olive oil and sprinkle with salt. Stir well.
- Then sprinkle with the chopped onion and garlic.
- Serve along side the cod and eggs and enjoy.
Green beans are a good source of Vitamin C and fiber. The hard boiled eggs add protein and the flavors combined with. Lately, I'm finding simple, delicious food to be a helpful tonic in healing my hurts. A plate of tender potatoes and still crisp green beans tossed Although, this year's mid-summer it's-so-hot-and-for-whatever-reason-it's-got-me-all-blue slump definitely has a reason, but I'll spare. This is a salad I like to make when I'm planning a large menu ahead because I can prepare most of it in advance then there is very little prep on the day.
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