Recipe Warm Yellow Bean Salad with Anchovy Dressing (low fat)

Morning Glory

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I came across these yellow beans in the supermarket (imported from Kenya). They taste very similar to green beans but perhaps more 'musky'. Inside the pods are tiny pale green beans which may account for that flavour. Anchovies work wonderfully with fresh beans so I set about creating a simple warm bean salad with a low fat dressing. This recipe ranks as very easy to make. I served the beans as part of a mixed salad on a bed of leaves with potatoes, hard boiled egg and chives.

N.B. According to my calculations, one portion of the bean salad = 80 kcals. This assumes the yoghurt is approx. 100 kcals per 100g.

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Ingredients (serves 2 -3)
200g fresh yellow or green beans
2 fat anchovies (makes approx. 2 tsp of chopped anchovies)
1 clove of garlic
2 heaped tbsp Greek style plain yoghurt (or kefir yoghurt)
2 tsp balsamic vinegar
2 heaped tsp Dijon mustard
Salt to taste
Paprika to sprinkle over

Method
  1. Cook the beans in boiling water until done to your liking. Drain and keep warm.
  2. Smash the clove of garlic on a chopping board and work into a paste using the flat of a knife.
  3. Finely chop the anchovies and work into a paste with the garlic.
  4. Place the paste in a salad bowl and add the remainder of the ingredients, mixing well. Add salt to taste.
  5. Add the warm beans to the bowl and toss to coat.
  6. Sprinkle with paprika.

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