I’ll admit I’ve never felt strong feelings towards green beans, most likely something I’ve carried through from childhood. Surely the only green things children like are green snakes, green smarties, green leaves (yeah, not that spinach stuff, I mean the sugary spearmint leaves) and so on and so forth. I often scream with excitement when my children eat a couple of green peas (on the inside of course; on the outside I’m truly too scared to even breath or even move in case they sense my satisfaction and then proceed to spit it out and completely ruin my moment of triumph). So when my son saw me eating my vanilla greens, he was quite confused as to how it wasn’t in the shape of a cake. Can you blame him?
I thought it was about time I put my big girl pants on and acquaint myself with green beans, because if I can love other green veggies, why not spread the love ’round? And if there’s a recipe for persuading even the most stubborn greens eater, this is the one. The warm vanilla vs the zingy apple cider vinegar vs the mint…it just works. These three greens go fabulously together but you can choose whatever you like, such as leek, snow peas or even just simple spinach. I’ve served this salad with fish and even red meat, but it is delicious in it’s own right, not to mention super healthy. It’s safe to say I won’t be neglecting the humble green bean anymore.
green bean, asparagus + pea salad with vanilla vinaigrette – serves 1, or 2 as a side
- 1 bunch of asparagus, woody ends trimmed
- 100g green beans, ends trimmed
- 1/2 cup frozen peas
- 1/4 cup + 1 tblsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1/2 tsp vanilla powder, or seeds scraped from 1 vanilla bean
- handful of mint leaves, to serve
here’s what you do…
- Bring a medium saucepan of water to the boil and add a few pinches of salt. Once boiling, pop in your asparagus, beans and peas and put your timer on for 3 minutes (if your asparagus is quite thick, you might need to cook for longer, in which case put it in before the beans and peas and time accordingly). Drain and refresh in cold water.
- Meanwhile, for the dressing, combine the oil, vinegar and vanilla and season well.
- Assemble greens on the plate, slicing some asparagus spears and beans lengthways in half for presentation. Drizzle over the dressing, scatter with mint leaves and season accordingly.