Ingredients :
1/2 kg
4 tbsp
8
2 tbsp
1 tbsp
2
1-2 tbsp
snake beans
olive or walnut oil
spring onions, finely chopped
snipped fresh dill
tarragon vinegar
canned red pimentos, sliced
pine nuts
Top and tail beans.
Slice into four.
Almost cover with boiling water, boil briskly for 3-5 minutes.
Strain and allow cold tap water to run over them briefly.
Place into salad bowl.
Sprinkle with oil, toss well to coat beans.
Add spring onions and dill.
Sprinkle with vinegar.
Toss and refrigerate for at least 30 minutes.
Add pimentos and pine nuts, toss and serve.
Serves 6
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