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When NZ green beans are in season, I love to make this salad to have on standby to have with everything! It’s divine and whilst canned beans work just fine, if you go the extra mile and cook your beans from scratch you won’t be sorry.  

Makes 5-6 cups   

Ingredients 

Salad  

2 cups sliced green beans   

3 cups soaked and cooked beans (or use canned)   

½ red onion, sliced very thinly   

1 cup diced red, green or yellow capsicum   

½ cup diced cucumber, skin on  

½ teaspoon sea salt   

¼ teaspoon ground black pepper   

Dressing   

¾ cup sugar — any will do, I use white!  

1 cup apple cider vinegar  

¼ cup olive oil  

Method 

1. Lightly cook the green beans by pouring boiling water over them and leaving them to sit.  
2. Simmer the dressing ingredients together until the sugar has dissolved then set aside to cool.   
3. Toss all the salad ingredients in a big bowl or container, pour over dressing and chill until ready to eat.   
4. It will last for at least a week in the fridge, and you can keep adding to it as vegetables come to hand or out of the garden!   

Nici's Note

You can use canned beans, if you wish, though they tend to be mushier than I like — but they are irresistibly convenient!  

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