Green and Wax Bean Salad

Green and Wax Bean Salad
  • 4 servings
  • 0:10 Preparation
  • 0:06 Cooking
  • 0:16 Total Time


Add all
  • 1/2 lb
    (225 g)

    green beans

  • 1/2 lb
    (225 g)

    wax beans

  • 0.500

    red pepper, diced

  • 2 tsp.
    (10 mL)

    Dijon mustard

  • 1 tsp.
    (5 mL)

    cider vinegar

  • 1

    garlic clove, peeled and minced

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • Salt and freshly ground pepper to taste

  • 1/4 cup
    (60 mL)

    crumbled feta cheese

  • 1 Tbsp.
    (15 mL)

    chopped coriander


Cook beans in boiling salted water until tender crisp.

Immerse in cold water to stop cooking. Drain and put in a large bowl with red pepper.

In a small bowl, whisk mustard, vinegar and garlic together.

Whisking, add oil in a thin stream until dressing is of desired consistency. Season to taste. Toss vegetables with dressing. Add feta and coriander, and serve.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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