Warm runner beans are tossed with lightly cooked garlic and shallots and zingy sherry vinegar in this delicious salad. Lovely as part of a BBQ spread.
- 500g runner beans, trimmed and sliced
- 2 garlic cloves, thinly sliced
- 2 shallots, thinly sliced
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. sherry vinegar
- Salt and black pepper
Bring a large pot of salted water to the boil. Drop in the beans and cook for 4-5 minutes or until tender. Drain.
Meanwhile, heat the oil in a frying pan. Add the shallots and fry for 10 minutes or until very soft. Add the garlic for the final 2-3 minutes of cooking. Add the vinegar and a good pinch of salt and pepper, then the drained beans and toss to coat.