This salad is so lovely because of its versatility. First you can eat the salad as it is. I mixed it with a little bit of left over rice to make it a whole meal. Then following day, I mixed the beans salad with a bit of lettuce, cucumber and raw courgette to make it another whole meal accompanied with a slice of bread with cheese. Of course you can also have this salad as a starter or as a side dish. It is a great dish for the summer to accompany your barbecued dishes.

Makes: 4 portions
Difficulty: Easy
Prep Time: 35 minutes
Infuseing Time: 30 minutes

Ingredients:

• 500 g green beans
• 1 handfull of cherry tomatoes
• 1/2 cup parsley
• 2 tbsp of French tarragon
• 1-2 garlic cloves
• 1 onion
• 2 tbsp apple vinegar
• 3 tbsp olive oil
• 1 tbsp honey
• 1 pinch chilli powder
• Salt & pepper

Method:

Cut the ends of the beans and wash them. Put water in a pot and bring it to a boil. Add the beans and cook for for roughly 10 minutes with the lid on, on medium heat.

Once the beans a cooked, put them in a drainer and quickly rinse them with cold water. Drain them for a few minutes.

For the sauce, finely slice the onion and the garlic. Mix in a cooking pot the oil with the vinegar, the honey, the salt, the pepper, the chilli powder, the onion and the garlic. Bring the mixture to a boil. Then take it off the stove and pour it over the beans. Add the tomatoes, the parsley and the French Tarragon and mix well.

Let the salad rest for 30 minutes, so that the herbs and flavours can infuse well.