Green Bean and Peanut Salad

1 lb 450 gms green beans, topped and tailed
2 ozs 50 gms olive oil
1/2 ozs 15 mls wine vinegar
salt and freshly ground black pepper
2 ozs 50 gms salted peanuts
Place the beans in a pan of boiling salt water and boil for 5 minutes. They should still be firm. Drain.
In a jar with a lid combine the oil, vinegar, salt and pepper and pour over the beans while they are still hot.
Before serving sprinkle in the peanuts.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Salad and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s