Grilled Garlic Green Bean Salad

Grilled Garlic Green Bean Salad
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time


Add all
  • 1

    garlic bulb

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1

    red pepper, cut in 4

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 2 Tbsp.
    (30 mL)

    red wine vinegar

  • 1/4 cup
    (60 mL)

    canola oil

  • salt and ground pepper to taste

  • 1/2 lb
    (225 g)

    green beans, blanched

  • 14 oz
    (398 mL)

    palm hearts, cut in 2 lengthwise


Cut the top part of the garlic bulb so as to see the cloves. Place on aluminum foil, sprinkle with 1 tsp. (5 mL) of oil, hermetically seal the foil and cook on the barbecue over medium heat from 15 to 20 minutes or until the cloves are soft and lightly browned.

Brush the pepper with the rest of the olive oil and grill until the skin darkens. Place in a bowl, cover with plastic wrap and let stand a few minutes Peel the pepper and cut it in strips.

In the meantime, in a large bowl, place the garlic cloves (flesh only) and crush them to form a paste. Whip them with a whisk, add the mustard and vinegar followed by the oil. Season to taste. Fold in the beans, palm hearts and strips of pepper, stir 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.

Discover your taste profile!

© Société des alcools du Québec, 2007