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Green Bean Salad with Garlic Dressing

South African

Green Bean Salad with Garlic Dressing

Crisp blanched green beans tossed in a bright garlic-lemon dressing.

~15 mintotal~168 kcalper serving~3g protein~7g carbs~15g fat

Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 3.

Ingredients

  • 400g green beans, trimmed
  • 2 garlic cloves, minced
  • 1 lemon (zest + juice)
  • 3 tbsp olive oil
  • Salt & pepper
  • Optional: toasted almonds, cherry tomatoes, feta, parsley

Cooking Steps

  1. Steam or blanch beans for 3–4 minutes until bright green and tender-crisp. Transfer to ice water.

  2. Mix garlic, lemon juice, lemon zest, olive oil, salt, and pepper.

  3. Coat beans in dressing. Add almonds, tomatoes, or feta if using.

  4. Serve chilled or at room temperature.

Optional Enhancements

  • Add mustard for a tangy dressing
  • Add chilli for heat
  • Add roasted red peppers
  • Use lime instead of lemon

Plant & Growing Tips

  • Green Beans: Sow in warm soil (late spring–summer); provide support for climbing varieties; beans enrich soil; water evenly
  • Garlic: Plant late autumn/winter; thrives in sunny well-drained soil
  • Lemons: Citrus trees love full sun and regular feeding; mulch well; protect from frost
  • Parsley: Thrives with consistent watering; best in cooler seasons

Natural Pest Control

  • Marigolds repel nematodes in bean beds
  • Spray garlic-chilli solution for beetles
  • Encourage ladybirds for aphid control
  • Rotate beans yearly to prevent soil diseases

Harvest

  • Beans: Pick when pods are slender and seeds barely visible; regular harvesting boosts productivity
  • Garlic: Pull bulbs when lower leaves brown
  • Lemons: Harvest when fully coloured and heavy

Storing & Freezing

Keeps 3–4 days refrigerated. Blanched beans freeze well for 6 months. Do not freeze salad once dressed.

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