Stringless Bean Salad with Lemon Caper Dressing
Looking for an easy veggie side? This fresh and crunchy bean salad is tossed in a bright lemon and caper dressing and topped with sweet, buttery shallots and hazelnuts. So simple, so tasty.
Substitutes:
- Didn't get stringless beans in your Oddbox? Use green beans or mange tout instead.
- Don't have hazelnuts? Any nuts will do – try pine nuts, almonds or walnuts.
- No shallots? Half of a small red onion is a good swap.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 2
Ingredients:
230 g stringless beans
2 tbsp olive oil
2 tsp capers
1 tbsp blanched hazelnuts (roughly chopped)
1 shallot (thinly sliced)
1 garlic clove (chopped)
½ lemon (juiced)
salt & pepper
Recipe:
Cut the stringless beans into smaller, bite-sized chunks. Bring a saucepan of salted water to the boil. Add the beans and blanch for 5 minutes, or until tender but still slightly crisp. Drain and set aside.
Heat a pan over low-medium heat and add the olive oil, capers, garlic, hazelnuts and shallot to a frying pan. Season with a generous pinch of both salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the shallot softens and the hazelnuts are lightly toasted. Turn off the heat and add the lemon juice.
Add the blanched beans to a serving dish and pour over the warm dressing. Serve warm or at room temperature.
How to store
Allow the salad to cool completely, then transfer to an airtight container and store in the fridge for up to 3 days. Bring to room temperature when you are ready to eat.
