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Green Bean Salad with Mustard Dressing


  • 1kg green beans, topped and tailed

  • 200g flaked almonds

  • Sea salt and freshly ground black pepper

  • For the Dressing

  • 2 small heads of garlic

  • 2–3 tbsp white wine vinegar

  • 2 tsp Dijon mustard

  • 2 tsp runny honey

  • 150ml olive oil


  • 1.

    Preheat the oven to 180°C/Gas 4.

  • 2.

    Wrap the garlic for the dressing in foil and roast in the oven for 20–25 minutes until soft. Remove and leave to cool.

  • 3.

    Meanwhile, blanch the green beans by plunging them in plenty of boiling salted water for 1½ minutes until their rawness has been removed but they are still crunchy. Refresh immediately under cold running water, then drain and leave to one side.

  • 4.

    Lightly toast the almonds in a medium-hot dry frying pan for 2–3 minutes until golden. Leave to cool.

  • 5.

    Mix together the cooled beans and almonds with a little seasoning.

  • 6.

    Remove the flesh from the garlic heads and mash with 1 tablespoon of the white wine vinegar until a smooth paste is formed. Add the mustard and honey and mix well. Pour in the olive oil in a slow drizzle, stirring constantly to thicken. Taste and season as necessary, adding a little more vinegar if needed.

  • 7.

    Dress the green beans, toss to coat well and serve.

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Posted by petesjoyReport
I mainly used this recipe for the dressing, which was lovely and tangy, with a great consistency. I decided to add some chopped capers to it as well. To the salad I added sliced red onion, halved cherry & baby roma tomatoes, flat leaf parsley and some freshly torn mint leaves. Yum yum!