So many beans, and so many lovely ways to eat them! We decided to make this slightly different and seriously delicious salad this week. It was inspired from a pasta salad recipe that actually uses zucchini instead of beans but with the same flavour profile, shared with us by a good friend. But swap the zucchini for beans and take away the pasta, and you’ve got a really tasty salad that serves well as a side dish for a bbq or as part of a light meal. It comes together so quickly, and it packs a good flavour punch for how simple it is.
Bean Salad with Walnuts and Capers
- 1 bag green, yellow, or dragon beans, trimmed
- 1/2 cup walnuts, broken into pieces
- 2 Tbsp capers
- several good glugs of olive oil
- 1-2 tsp lemon zest (from about 1 lemon)
- splash of lemon juice
- 1/4 cup shaved parmesan cheese
- 5-10 basil leaves, torn
- freshly cracked black pepper
Bring a pot of liberally salted water to boil. Toss in beans and allow to cook on a simmer until just tender with still a good bite and colour, about 3-5 minutes.
Allow to cool enough to handle, and cut beans in half or thirds.
Toss all ingredients in a salad bowl. Salt and adjust other seasonings to taste. Serve warm, at room temperature, or cool.