Green Bean Salad (Ve)


  • 700g green beans
  • 50g toasted pine nuts
  • 8 sliced sun dried tomatoes in oil
  • a large bunch of fresh basil
  • 2 T white wine vinegar
  • 1/3 C olive oil
  • 2 cloves garlic
  • 1 tsp salt
  • freshly ground black pepper


Bring a large pot of water to the boil and then add the green beans, cooking them for about 6 minutes. Once they are cooked, drain well and leave to cool, letting all the water evaporate.

Toast the pine nuts in a small pan and then put them in a large salad bowl, along with the sliced sun dried tomatoes and the beans (once they have cooled down). Then mix the rest of the ingredients together in a smaller jug or bowl with a hand blender, and pour this over the top of the beans, pine nuts and sun dried tomatoes. Toss well and serve!

Adapted by Nadia from The Virtual Cafe Cookbook by Rowan Bishop