Green Bean Salad with Garlic Cream
Servings: 4 people
I hope this very healthy rustic salad will delight you. This green beans salad with garlic cream was a summer salad when we had fresh green beans in the garden, but now we don't have it, so I will do it with frozen green beans.
- 1 kg green beans frozen or fresh
- 150 ml sunflower oil
- 10 pieces garlic cloves
- 2 teaspoon sea salt
- 2 teaspoon ground pepper freshly ground
- 1 tbsp vegetable mix for soup
- 1 pieces lemon juice
- 1 bunch dill
For starting, boil 1.5 litres of water in a pot, with a tablespoon of sea salt and a tablespoon of food seasoning. Put the green frozen beans in it, and boil about 15 minutes.
Until the beans boil, we clean the garlic and press it with the garlic crusher 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 oil.
After the bean has cooked, we steal it well and put it in a larger bowl and let it cool down a little.
While the beans are still warm, add the garlic cream and 100 ml of sunflower oil, then lightly mix with a wooden spoon until the beans are well absorbed by the oil and garlic.
Season with salt and freshly ground pepper, chopped green dill and one lemon juice.
Any kind of green beans, fresh or frozen, can be used.
Green beans should be warm when mixed with garlic and oil so that they can better absorb all flavors.
It can be consumed as a salad or as a side dish with meat.
Calories: 415kcal | Carbohydrates: 19g | Protein: 5g | Fat: 38g | Saturated Fat: 4g | Sodium: 2029mg | Potassium: 553mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1750IU | Vitamin C: 32mg | Calcium: 103mg | Iron: 3mg