Need some salad inspiration? Then why not try this versatile herby green bean salad. It makes a delicious salad or vegetable side, which can be served hot or cold. The beans are simply combined with a deliciously herby and tangy dressing, which will add a bit of freshness to any dish.
I always have a variety of green beans stocked in my fridge and freezer as they really are such a versatile veg. You can add them to all sorts of lunches and dinners and this herby green bean salad recipe is no exception. It shows how very easy it is to add a little extra flavour and excitement to your greens.
Why I love this herby green bean salad
This recipe uses a selection of fine green beans, broad beans, edamame and peas all of which I highly recommend as a fridge and freezer staple. Not only are they pretty inexpensive, but they are also incredibly versatile as an extra veggie boost on the side or added into dishes.
However, you could literally use any green veg you have in your fridge and freezer for this recipe.
This dish is also the perfect accompaniment to pretty much any meal. For example, you can serve it with grilled fish, meat or meat alternatives, so great for a BBQ. I find that it pairs particularly well if you have used stronger flavours on the protein element of your meal such as harissa, chilli or curry.
This salad can also be served either hot or cold so can be enjoyed all year round. In the warmer months, we seem to eat it on repeat served on a bed of mixed lettuce and watercress. But then in the cooler months, we enjoy it hot served alongside meat or fish with some additional carbohydrates like potatoes, rice or cous cous.
The dressing used is also a staple that I add to lots of veg and other dishes. It’s amazing drizzled over hot new potatoes! It really adds a lovely tang and freshness to your dishes
Oh and of course best of all this dish is totally carb count free so no need to weigh out your portion!
What you will need for this herby green bean salad:
- Green beans
- rich source of vitamins and minerals
- Incredibly versatile and inexpensive
- Peas
- They contain just about every essential vitamin and mineral, along with a significant amount of fibre
- Naturally sweet and packed with vitamin A
- Broad Beans
- You can’t beat fresh broad beans
- However, if you are out of season thankfully many supermarkets have them in the freezer aisle
- Edamame
- These are soybeans which are still considered a vegetable
- High in protein and rich in several vitamins and minerals, especially vitamin K and folate.
- They are widely available shelled or unshelled in most UK supermarkets
And for the Dressing
- Extra Virgin Olive oil
- I like to use a good-quality Greek or Italian olive oil
- Cider vinegar
- A cupboard staple
- Adds a gentle acidity to the dressing
- Lemon juice
- For an extra tangy fresh kick
- Parsley
- Adds a clean peppery taste
- Use fresh or frozen
- Mint
- Adds a lovely but subtle coolness to this dressing
- I tend to always use fresh
How to make the herby green bean salad
This salad couldn’t be simpler to bring together
First, you need to blanch (lightly boil) all the green beans (or green veg). I like to do it all in 1 pan.
Once your water is boiling add the frozen broad beans. As soon as it boils again I add the peas and edamame. Then again as soon as it boils I add the green beans for 1-2 minutes depending on their thickness.
Whilst they are cooking you can make your dressing. Simply whisk all the ingredients together in a large bowl and season well. You should have a thick deliciously green sauce for the veggies to soak up.
Drain the beans as soon as they have finished cooking.
If you are serving this dish hot, then add the drained beans straight into the dressing, mix well and serve.
If you are serving this as a cold salad, run the beans under the cold tap to cool. Then add them straight into the bowl with the dressing and combine. Once completely cooled serve on a bed of mixed salad leaves.
If you like this recipe then why not try these other carb-count-free sides
- ROASTED BEETROOT AND LENTILS
- SPIRALISED SUMMER COURGETTE SALAD
- OVEN ROASTED TENDERSTEM BROCCOLI
- BEAN AND MARINATED ARTICHOKE SALAD
Diabetes Note
This herby green bean salad is a no-carb count salad or side that is perfect for jazzing up so many meals so you can eat as much or as little as you like!
If you want to make it even more filling you could add some cooked lentils or tinned legumes like chickpeas or butter beans
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Herby Green Bean Salad
This versatile herby green bean salad makes a delicious salad or side, which can be served hot or cold
4
servings10
minutes5
minutes15
minutesKeep the screen of your device on
Ingredients
1 packet 1 fine green beans
350 g 350 broad beans
250 g 250 peas
250 g 250 edamame
- Dressing
3 tbsp 3 parsley ripped or chopped
3 tbsp 3 mint, chopped
3 tbsp 3 extra virgin olive oil
1 tbsp 1 cider vinegar
1/2 1/2 lemon, squeezed
Directions
- Simply blanch (lightly boil) all the green beans.
I like to do it all in 1 pan. So start by adding the frozen broad beans to the boiling water. As soon as it boils again add the peas and edamame.
Then again once it boils again add the green beans for 1-2 minutes depending on their thickness. - For the dressing – simply mix all the ingredients together in a large bowl and season well.
You should have a deliciously thick green sauce for the veggies to soak up. - If you are serving hot – add the drained beans straight into your dressing, mix well and serve
- If you are serving cold – run the drained beans under the cold water tap to start cooling them down. Then add them straight into the bowl with the dressing and combine.
Once cooled serve on a bed of leaves.
Tips and Notes
- You may want to change the dressing quantities based on how tangy you like your dressings.
- Use fresh or frozen beans
- Diabetes note -this is a no-carb count salad or side that is perfect for jazzing up meals, so you can eat as much or as little as you like!
- If you want to make this dish even more filling you could add some cooked lentils or tinned legumes
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