This simple runner bean salad with dressing is a delicious runner bean recipe. Having a healthy green bean salad in the fridge will encourage you to eat more veggies, and there's plenty of suggestions for variations if you've got a glut of runner beans.
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What you'll love about the recipe
- Runner beans with a flavoursome vinaigrette dressing which is healthy and tasty
- A great way to enjoy cold runner beans in the summer
- Runner beans are a great source of fibre and folic acid, as well as a number of other vitamins and minerals.
Ingredients
Runner beans. Try to avoid using runner beans which are starting to go woody at the end of the season. If you have got overgrown stringy runner beans, make this runner bean soup instead.
If you prefer, you can also make a green bean salad with other varieties of fresh green beans. You could even use frozen sliced green beans.
Extra virgin olive oil. You can use another healthy oil if you prefer.
Apple cider vinegar. I like to use ACV with the mother which has probiotic benefits, but you could also use white wine vinegar, or lemon juice in place of ACV.
Garlic. One small clove of garlic will add plenty of flavour to this runner bean salad recipe. Use garlic powder if you don't have fresh.
Salt and pepper to taste.
How to make a runner bean salad
To prepare the runner beans, trim the ends from the beans. You then need to cut a tiny sliver from each side of the bean with a knife or potato peeler. This ensures there are no stringy pieces.
If you are using very young runner beans, you can skip this step.
Cut the stringed runner beans into strips about 2-3mm wide. Then cut the strips into lengths about 8cm long.
If you prefer you can also cut the beans into diagonal pieces which is quicker but doesn't look quite so nice!
I've got a little plastic bean slicer and stringer. It was just a few pounds and has lasted for years. If you regularly eat runner beans, I think it's worth investing as it does make stringing and slicing beans much quicker!
Place the beans in a pan and cover with boiling water. Bring up to the boil and simmer for 5 minutes. Remove from the heat and drain well.
Whilst the beans are cooking, make the vinaigrette dressing.
Put the oil, vinegar, finely crushed garlic and a generous pinch of salt and pepper into a lidded jar.
Screw the lid on firmly and shake well. The dressing will mix together and emulsify.
Stir the drained beans and dressing together.
Expert tips
- Make sure that you drain the beans very well so that the dressing doesn't become diluted and watery.
- Ensure that the garlic is very finely crushed or chopped - you don't want to end up with large pieces of raw garlic! For a more mild garlic flavour, you can soak the chopped garlic in a teaspoon of lemon juice for a few minutes before adding to the dressing ingredients.
Variations
This simple runner bean salad recipe can easily be adjusted. Here are a few suggestions which you might like to try if you've got a glut of runner beans!
- Add a few other veggies. Cooked peas make a tasty addition, and runner beans with cherry tomatoes or slivers of red pepper makes a colourful combination. You could also add finely sliced red onion.
- Make a punchier dressing by adding a teaspoon of Dijon mustard. Or use a flavoured oil such as chilli oil. You could also make a lemon dressing with lemon juice instead of vinegar and add a little grated lemon zest. For a slightly sweeter dressing, add a drizzle of maple syrup or honey.
- You can also make runner bean salad with fresh parsley or basil.
- Make a more substantial runner bean salad with feta, parmesan, or cooked bacon bits. Or add some more plant protein with white beans to make the salad more filling.
- You can also top green bean salad with toasted almonds for extra crunch and protein. If you want to add some healthy carbs, try cubes of cooked sweet potato.
Serving and storage
Serve runner bean salad warm or cold. It goes especially well with these savoury cheese tarts or lentil burgers.
You can store this green bean salad in the fridge for up to 3 days, although it might lose some of its vibrancy.
Frequently asked questions
It's best not to eat raw runner beans. Some uncooked beans can contain toxins which can cause an upset stomach.
Unless you have very young runner beans, it's best to string them. Top and tail each bean, and then peel or cut a narrow sliver from each side. This will remove any tough stringy sections. The beans can then be sliced as you prefer.
Yes, runner beans are very nutritious. They are a good source of fibre and protein, and are rich in vitamins and minerals including folate and vitamin C.
Other healthy salad recipes
You might also like to try these other healthy salad recipes. They are an easy way to enjoy nutritious veggies and are all made with healthy oils. You can also browse more healthy vegetable recipes to help you get your 5 a day.
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Recipe
Runner Bean Salad
Ingredients
- 300 g runner beans
- 1 small clove of garlic very finely chopped or crushed
- 3 tablespoon olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- salt and pepper
Instructions
Preparing the beans
- Top and tail the beans, and cut or peel a thin sliver from each side of the bean. This will ensure there are no stringy bits, if your beans are very young you can skip this step.
- Slice each bean thinly into strips about 2-3mm wide. Cut the strips into lengths about 8cm. To save time, you could just cut the beans diagonally into diamond shapes.
Cooking runner beans
- Place the beans in a pan and cover with boiling water. Bring up to the boil and simmer for 5 minutes.
- Remove from the heat and drain well.
Dressing
- Add the olive oil, vinegar, finely crushed garlic and a generous pinch of seasoning to a lidded jar. Screw the lid on firmly and shake well until mixed and emulsified.
- Pour the dressing over the beans and mix well.
- Serve warm or cold.
Notes
- Make sure that you drain the beans very well so that the dressing doesn't become diluted and watery.
- Ensure that the garlic is very finely crushed or chopped - you don't want to end up with large pieces of raw garlic! For a more mild garlic flavour, you can soak the chopped garlic in a teaspoon of lemon juice for a few minutes.
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
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