I hope this very healthy and rustic green bean salad with garlic cream will delight you. This dish is a summer salad when we had fresh green beans and garlic in the garden, but if you don’t have it, you will do it with frozen green beans.
Green bean salads are quite widespread all over the world and in different forms, along with tomatoes, cheese, onions but also in simpler versions, as is this recipe.
Contents
Ingredients
For this recipe, I will use 400g of fresh green beans, enough for two generous servings, and about 5 garlic cloves from which we will make a cream.
Fresh green beans can be replaced with frozen beans or even with canned, but in my opinion, the tastiest is the fresh one. You can also use any type of green or yellow beans, the only condition is to be in the young stage.
Preparing the Ingredients
As you can see, the fresh green beans must be cleaned, that is, we break the thin ends, those cracks, and because they are very long, we break them into 3-4 pieces, so that we can eat them more easily. We also peel the garlic cloves.
How to Make the Green Bean Salad With Garlic Cream?
For starting, boil 1.5 l of water in a pot, with a tablespoon of sea salt and a tablespoon of food seasoning. When the water boils, we put the green beans in it, which we boil for about 10 minutes.
Until the beans boil, let’s make the garlic cream. For this crush the garlic and put it in the small bowl.
Add a little salt, fresh ground pepper and two tablespoons of sunflower oil, then stir continuously with a wooden spoon until we get a consistent paste. If necessary, you can add more oil. I added a little lemon juice, about a teaspoon, and a tablespoon of water to make it a little thinner.
If the green beans have boiled but are still crispy, put them in a strainer and cool them under a stream of cold water, to stop boiling. After they have drained, we put them in a bowl in which we will make the green bean salad.
While the beans are still warm, mix them with two tablespoons of sunflower oil and then pour over the garlic cream and a tablespoon of chopped parsley.
Mix lightly and season with a teaspoon of sea salt if needed, I added a teaspoon of a vegetable mix for soups instead of salt and a teaspoon of freshly ground pepper.
Serving
With this, the delicious rustic green beans salad with garlic cream are ready. This is a dish that can be consumed at any time, as such or as a side dish with steaks or roasted meats like oven-roasted turkey thighs. It is always cheerful and great for parties, of course, you can eat cold and warm even on your own.
If you like this green bean salad with garlic cream side dish, I will recommend other garnish recipes on our blog such as:
- Easy Polenta Recipe
- Best Sauteed Savoy Cabbage Recipe
- Grated Summer Squash Stew Recipe
- Best Simple Potato Salad Recipe
- Quick and Easy Homemade Coleslaw Recipe
- Best Breaded Eggplant Recipe
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Green Bean Salad with Garlic Cream
Ingredients
Ingredients:
- 400 g green beans frozen or fresh
- 4 tbsp sunflower oil
- 5 pieces garlic cloves
- 2 tsp sea salt
- 2 tsp ground pepper freshly ground
- 1 tsp vegetable mix for soup
- 1 tsp lemon juice
- 1 tbsp parsley chopped
Instructions
- For starting, fresh green beans must be cleaned, that is, we break the thin ends, those cracks, and because they are very long, we break them into 3-4 pieces, so that we can eat them more easily. We also peel the garlic cloves.
- Boil 1.5 l of water in a pot, with a tablespoon of sea salt and a tablespoon of food seasoning. When the water boils, we put the green beans in it, which we boil for about 15 minutes.
- Crush the garlic and put it in a small bowl. Add a little salt, fresh ground pepper and two tablespoons of sunflower oil, then stir continuously with a wooden spoon until we get a consistent paste. If necessary, you can add more oil. I added a little lemon juice, about a teaspoon, and a tablespoon of water to make it a little thinne.
- If the green beans have boiled but are still crispy, put them in a strainer and cool them under a stream of cold water, to stop boiling. After they have drained, we put them in a bowl.
- While the beans are still warm, mix them with two tablespoons of sunflower oil and then pour over the garlic cream and a tablespoon of chopped parsley. Mix lightly and season with a teaspoon of sea salt if needed, I added a teaspoon of a vegetable mix for soups and a teaspoon of freshly ground pepper.
Notes
Nutrition
Good appetite!
