A perfect salad for special occasions.


  • 1 kg green beans, trimmed

  • 1 cup walnuts

  • .5 cup olive oil

  • 2 lemons, juiced

  • .5 cup baby capers, drained, rinsed

  • 1 cup flat-leaf parsley leaves, roughly chopped

  • 1 small red onion, finely diced

  • 1 teaspoon white sugar


  • 1.

    Bring a large saucepan of salted water to the boil. Add beans and cook for 5 to 6 minutes or until just tender (see shortcut). Drain and refresh under cold water. Drain again and pat dry with paper towel. Place beans on a plate. Cover and refrigerate until required.

  • 2.

    Preheat oven to 180°C. Place walnuts on a baking tray. Roast for 5 minutes or until golden and crisp. Transfer to a board. Allow to cool for 5 minutes. Roughly chop.

  • 3.

    Whisk oil and 1/3 cup lemon juice in a jug. Add walnuts, capers, parsley, onion and sugar. Season with salt and pepper. Pour caper salsa over beans and serve.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 194kj
  • Fat Total 16g
  • Saturated Fat 2g
  • Protein 3g
  • Carbohydrate 12g
  • Sugar 5g
  • Sodium 68mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The dressing is to die for and would also work well with fresh asparagus.

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