The key to a fresh green bean salad is cooking them only just sufficiently so they retain their crunch, and a high contrast in colors.
Just look at the vibrancy of the green beans and the red from the beetroot relish.
You'll need for this salad:
Here are the everyday ingredients for this wonderful green bean salad.
Firstly top and tail the green beans, rinse thoroughly to clean.
Prepare the Fresh Green Bean
Into a large pot, ideally 6 quart sized, pour in boiling water and keep the heat on high. Add a pinch of salt.
Toss in the prepared green beans.
It will only take a few minutes, as soon as the water starts to boil, remove the pot from the heat.
Check that the vegetables are cooked and if it needs a little longer, put them back to cook.
The objective is to have them cooked, but still crunchy,
Immediately, drain away the hot water, and freshen with cold running water. This stops them continuing to cook internally and going soft.
Drain and place on the serving platter.
5 Bean Mix
Open the can of 5 Bean Mix and drain away all the liquid. Substitute with your favorite bean, ideally a bean that is white in color for high contrast such as chick peas or white bean
See how the can is opened just slightly. Tip it with the opening facing downwards into the sink and drain away the fluid.
Empty the bean contents over the greens on the serving platter.
You will have made this earlier.
Spoon over 4 heaped tablespoons of relish over the salad.
Squeeze over the juice of the lemon. Drizzle over herbed olive oil. I like to use garlic oil for this salad.
Serve the fresh green bean salad immediately.