Bean Salad
Serves: 4
INGREDIENTS
3 rashers bacon trimmed of rind
300 grams round green beans, trimmed
1 small red onion, peeled and finely sliced
2 tblsp white wine vinegar
2 tblsp extra virgin olive oil
1-2 tsp fresh thyme
300 grams round green beans, trimmed
1 small red onion, peeled and finely sliced
Honey and Thyme Vinaigrette
2 tblsp honey2 tblsp white wine vinegar
2 tblsp extra virgin olive oil
1-2 tsp fresh thyme
This dish is a great complement for the Summer Meatloaf.
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METHOD
1. Cut the bacon into small dice and cook in a non-stick pan until crispy. Remove from the heat and stir in the Honey and Thyme Vinaigrette ingredients, scrapping the bottom of the pan to lift off any sediment. Set aside.
2. Cook the beans in boiling salted water for 3-4 minutes until crisp and tender. Drain and rinse well. Toss with the bacon, dressing and red onion and serve quickly. Season well with salt and pepper if wished.
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