A lovely summer salad from ” The Food and Wines of Spain” by Penelope Casas.
Ingredients
- 3/4 lb fresh green beans
- 4 tbsps olive oil
- 2 tbsps red wine vinegar
- sea salt and black pepper
- 1/8 tsp sugar
- 2 tbsps minced onion
- 1 tbsp chopped fresh parsley
- 2 tbsps chopped pimento
- 1 free range egg hard boiled (and finely chopped just before serving)
Servings:
Instructions
- Cook the beans in boiling salted water, covered, for about 15 minutes until just tender. Drain, cool and transfer to a bowl.
- In a small bowl mix the oil, vinegar, salt, pepper and sugar then pour over the beans.
- Add the onion, parsley and pimento and toss gently. Cover and refrigerate for several hours or overnight.
- Just before serving sprinkle the beans with the chopped egg.
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