Green Bean Salad with Lemon, Garlic, and Chili Recipe

By admin |

Recipe by Aine Carlin

So here we are again. On the cusp of a New Year with resolutions at the ready and the anticipation of a clean slate at our disposal. Whether we keep those resolutions or not is kind of irrelevant, but that doesn’t mean we can’t make a positive start and how best to begin than with a bowl of greens.

Here we have a salad of sorts that can be served alone or as a side. It has zest, zing, and enough garlic to keep at least a few vampires at bay.

After a few weeks of eating pretty much whatever I fancied, this is my rescue remedy to spring cleaning my insides and getting back to a more balanced way of eating. I don’t view it as deprivation and it most certainly is not a diet! This is simply good food that allows our (my) body to return to its natural state and I can’t welcome it enough.

Bring it on 2012. Bring it on!

Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at


1 pack organic green beans
4 spring onions/scallions
1/2 red chilli
2 or 3 cloves garlic
1 tbsp chopped capers
1 tbsp chopped flat leaf parsley
zest of 1/2 lemon
juice of 1/2 lemon
1 tbsp olive oil
sea salt and cracked black pepper


Photo: Aine Carlin

  1. Bring a pan of water to the boil. Wash and trim the green beans. Blanch the green beans for a few minutes until just tender – careful not to overcook as they’ll lose their color and go horribly floppy. Immediately drain and place in a pan of iced water or alternatively run under a very cold tap for a minute or two.
  2. Finely slice the garlic and chili (don’t bother to remove seeds). Set aside. Chop the scallions into medium to thick pieces.
  3. Heat the olive oil in a small frying pan/skillet and add the spring onions, chili and garlic and lightly fry for about a minute to two minutes. Season, take off the heat and allow to cool.
  4. Halve the green beans by slicing diagonally and transfer to a large bowl, season and grate over lemon zest.
  5. Roughly chop the capers and finely chop the flat leaf parsley and add to bowl along with the spring onion mix ensuring to pour over any remaining oil.
  6. Squeeze over lemon juice, season and lightly toss until all the greens are coated.
  7. Refrigerate for later or eat immediately. Would make a beautiful accompaniment to most meals but also delightful on its own.