Zucchini and green bean salad

2014-12-04
  • Yield : 2
  • Servings : 2 plates
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 35m

Zucchini and green bean salad

This is a great green salad made with cooked vegetables, The zucchini and green bean salad is best made with a mint vinaigrette. It works very well as a side or a salad along with a pizza or pastas.

Method

Step 1

Trim the zucchini at both ends and cut it in 2 inch pieces. Quarter each piece. Cut the beans into 2-3 inch pieces.

Step 2

Take half a litre of water and add 1 teaspoon of salt to it once it comes to boil. Add the beans in it and cook till they are cooked al dente retaining their fresh green colour. Overcooking them will turn them to a khaki green colour. Drain immediately.

Step 3

Take half a liter of water and bring it to boil. Add a tablespoon of salt and boil the Zucchini till they are cooked al dente. One way to check this is the green part of the zucchini goes soft and the white part turns pale yellow/pale green. Drain and mix with the beans while it is still warm. Lightly roast the garlic in olive oil and add to the mixture. Add the white wine vinegar, roasted garlic, chopped mint leaves and leave on the side.

Step 4

leave at room temperature, uncovered, for at least half an hour to allow the vegetables to absorb the flavours. The longer you leave them to infuse, the darker and softer and more garlicky they will become.

My Notes

1.You can use white wine vinegar instead of lemon.

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