Black-eyed peas – Make the cold green bean salad extra hearty. Yellow summer squash – Use thin slices for the best texture in ...

Green Bean Salad With Egg Topping Recipe: Soft parsley, crispy breadcrumbs, healthy beans and eggs come together in this refreshing salad. Heat the butter in a large frying pan and add the breadcrumbs ...

To enhance this salad with fresh ingredients, I’ve introduced blanched green beans and chopped celery for some welcome crunch. If you haven’t used blanching as a technique before, it’s a ...

This salad is usually good for 4 servings when you’re having a holiday meal, meaning there are plenty of other dishes. But if you’re making this for a weeknight dinner it might maybe be 2-3 ...

This very green bean salad is full of flavour and makes the perfect addition to a barbecue feast or summer Sunday roast. Each side serving provides 395 kcal, 10.4g protein, 6.4g carbohydrate (of ...

Home-grown green beans are in season from June to September. Store in a paper bag in the salad drawer of the fridge and use within 3-4 days. To freeze beans, wash them well then top and tail.

Cover and cook, shaking pan often, until beans are just tender and bright green, about 5 minutes. Transfer beans to a large bowl and season with lemon juice and 1 tablespoon walnut oil.