Runner beans are cooked, then tossed in a simple balsamic salad dressing in this fantastic recipe. Serve cold with sliced meats or a BBQ.
- 500g runner beans, trimmed and sliced
- 2 tbsp. finely chopped shallots
- 2 tbsp. finely chopped garlic
- 4 tbsp. balsamic vinegar
- 4 tbsp. extra-virgin olive oil
Cook beans in a pot of boiling salted water for 4-5 minutes or until tender but still crisp.
Whisk together shallots, garlic, vinegar and oil. When the beans are cooked, drain well, pat dry, then add the dressing. Toss to combine, cover and then refrigerate for at least one hour.