My favourite variety is a flat white peach.Ingredients (serves four as a side dish or starter)120g flaked almonds 500g extra-fine green beans, trimmed leaves from a 30g bunch of mint3 ripe peaches ...

Roasting beets, then adding liquid, adds flavor to the outside and creates a tender, melt-in-your-mouth texture. Crumbled ...

In a large pot of boiling water, blanch string beans for 2-3 minutes till crunchy. In another pot of boiling water, cook the potatoes until tender and cool down. In a bowl, mix string beans ...

10 minutes! This green bean salad is easy, it’s colorful and it has an intriguing mix of tastes and textures. The beans can be cooked and tossed with the dressing up to two days ahead of time.

Because of this, "I wouldn’t recommend using (previously frozen green beans) in a salad or in any recipe that requires an al dente result," she suggests. Instead, she says frozen green beans are ...

In a medium saucepan of salted boiling water, blanch the beans for 2 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to cool; drain and pat dry. Halve the beans and add ...

According to some sources, the classic three bean salad (green, yellow or wax and kidney beans) first appeared in the 1960s. Since that salad’s three beans came from canned beans, the original ...

Add the green beans, cherry tomatoes, almonds, mint and lemon dressing. Season with salt and pepper and mix well. Transfer the bulgur salad to a large serving bowl and serve lightly chilled or at ...