Green bean salad

  • 30 mins cooking
  • Serves 8
  • Print
Photography by Anson Smart. Styling by David Morgan


  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon caster sugar
Green bean salad
  • 1 kilogram green beans, halved lengthways
  • 1 small (100g) red onion, sliced thinly
  • 1 trimmed (100g) celery stalk, chopped finely
  • 1/4 cup chopped fresh flat-leaf parsley


  • 1
    To make the dressing; combine all ingredients in a screw-top jar; shake well.
  • 2
    Boil, steam or microwave the beans until tender; drain. Rinse under cold water; drain.
  • 3
    Combine beans and dressing in a large bowl, season with salt and freshly ground pepper; toss gently. Arrange beans on serving platter, top with combined onion, celery and parsley.

More From Women's Weekly Food