We’ve all experienced a questionable serving of green beans at some stage in our lives: the boiled-to-death, soggy, grey-tinged version. These are the food experiences that turn people into vegie enemies. It pains me to think the green bean isn’t always able to display its true splendour, but when given the respect it deserves, the humble green bean accompaniment can drop jaws. This dish does just that with its zingy flavour and unquestionable crunch.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 3 cups green beans, topped & tailed
- 1 spring onion, chopped
- 3 tbsp mustard
- 6 drops liquid stevia
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp apple-cider vinegar
- ¼ cup extra-virgin olive oil
- Celtic sea salt & freshly ground black pepper
- ½ cup flaked almonds
Method
- Line bamboo steamer with baking paper and steam beans over saucepan of gently simmering water for 2 mins. Refresh in iced water and pat dry with clean teatowel.
- Place beans in bowl with spring onion and set aside.
- Whisk mustard, stevia, lemon juice, apple-cider vinegar and olive oil until combined and season to taste.
- Pour dressing over beans and spring onions, top with flaked almonds and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
