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Tangy Green Bean Salad

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“A warm, deliciously tangy flavoured green bean salad. For a more substantial salad, boil about 1lb of scrubbed new potatoes until tender, cool, and then cut them into bite-sized chunks. Stir into the green beans, and then add the dressing. From The Inspired Vegetarian.”

Ingredients Nutrition


  1. Trim the green beans, and cook in boiling salted water for 5 -6 minutes until tender.
  2. Drain the beans and refresh under cold running water, place in a serving bowl.
  3. Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt, thoroughly together.
  4. Pour over the beans and toss to mix.
  5. Heat the oil and butter in a frying pan, and fry the garlic for one minute.
  6. Stir in the breadcrumbs, and fry over a moderate heat for about 3 - 4 minutes, until golden-brown, stirring frequently.
  7. Remove the pan from the heat, and stir in the parsley, and then the egg.
  8. Sprinkle the breadcrumb mixture over the green beans.
  9. Serve warm, or at room temperature.

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