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Grilled Garlic Green Bean Salad https://www.metro.ca/userfiles/image/recipes/Salade-haricots-verts-ail-grille-4385.jpg PT15M PT20M PT35M
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.
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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
Grilled Garlic Green Bean Salad

Grilled Garlic Green Bean Salad

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  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    garlic bulb
  • 1 Tbsp.
    (15 mL)
    olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1
    red pepper, cut in 4
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    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


  • 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
Imprimer ma sélection

Preparation

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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