When NZ green beans are in season, I love to make this salad to have on standby to have with everything! It’s divine and whilst canned beans work just fine, if you go the extra mile and cook your beans from scratch you won’t be sorry.  

Makes 5-6 cups   

  Ingredients 

Salad  

2 cups sliced green beans   

3 cups soaked and cooked beans (or use canned)   

½ red onion, sliced very thinly   

1 cup diced red, green or yellow capsicum   

½ cup diced cucumber, skin on  

½ teaspoon sea salt   

¼ teaspoon ground black pepper   

  

Dressing   

¾ cup sugar — any will do, I use white!  

1 cup apple cider vinegar  

¼ cup olive oil  

 Method 
Lightly cook the green beans by pouring boiling water over them and leaving them to sit.  
Simmer the dressing ingredients together until the sugar has dissolved then set aside to cool.   
Toss all the salad ingredients in a big bowl or container, pour over dressing and chill until ready to eat.   
It will last for at least a week in the fridge, and you can keep adding to it as vegetables come to hand or out of the garden!   

  

Nici's Note

You can use canned beans, if you wish, though they tend to be mushier than I like — but they are irresistibly convenient!  

 

LISTEN ABOVE 

When NZ green beans are in season, I love to make this salad to have on standby to have with everything! It’s divine and whilst canned beans work just fine, if you go the extra mile and cook your beans from scratch you won’t be sorry. &nbsp;
Makes 5-6 cups &nbsp;&nbsp;
&nbsp;&nbsp;
<h4>Ingredients&nbsp;</h4>
Salad &nbsp;
2 cups sliced green beans &nbsp;&nbsp;
3 cups soaked and cooked beans (or use canned) &nbsp;&nbsp;
½ red onion, sliced very thinly  &nbsp;
1 cup diced red, green or yellow capsicum  &nbsp;
½ cup diced cucumber, skin on &nbsp;
½ teaspoon sea salt &nbsp;&nbsp;
¼ teaspoon ground black pepper  &nbsp;
&nbsp;&nbsp;
Dressing &nbsp;&nbsp;
¾ cup sugar — any will do, I use white! &nbsp;
1 cup apple cider vinegar &nbsp;
¼ cup olive oil &nbsp;
&nbsp;
<h4>Method&nbsp;</h4>
<ol>
<li>Lightly cook the green beans by pouring boiling water over them and leaving them to sit. &nbsp;</li>
<li>Simmer the dressing ingredients together until the sugar has dissolved then set aside to cool. &nbsp;&nbsp;</li>
<li>Toss all the salad ingredients in a big bowl or container, pour over dressing and chill until ready to eat. &nbsp;&nbsp;</li>
<li>It will last for at least a week in the fridge, and you can keep adding to it as vegetables come to hand or out of the garden! &nbsp;&nbsp;</li>
</ol>
&nbsp;&nbsp;
Nici's Note
You can use canned beans, if you wish, though they tend to be mushier than I like — but they are irresistibly convenient! &nbsp;
&nbsp;
LISTEN ABOVE&nbsp;

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Saturday Morning with Jack Tame

Nici Wickes: Good ol’ Kiwi Bean Salad

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/e031bf6b-8b34-4312-ab20-b276016670d8/transcript