Green beans give a great crunch to salads and stir-fries, and they are robust enough to take strong flavours. Blanch the beans then toss them in a vinaigrette while they are still warm, or try dressing them with walnut or sesame oil for a nutty flavour. Bill Granger pairs them with pistachios in his vibrant green salad while John Burton Race smothers them in a rich and creamy sauce. Try the recipes…
Bill Granger's vibrant green salad makes a wonderfully refreshing starter
In this great little recipe by Mike Robinson, the beans are not boiled, but roasted in olive oil and white wine
Bean cuisine meets fast food, in Jo Pratt's stylish and speedy side dish of glorious garlicky beans
For an unusual and appetising salad, try Gino D'Acampo's recipe, filled with Mediterranean flavours
Add a new dimension and depth of flavour to green beans in this oriental recipe from Kylie Kwong
John Burton Race takes simple French beans and smothers them in a rich creamy sauce to make a luxurious vegetable side dish
For a simple but delicious vegetable side dish try Janet Brinkworth's Middle Eastern green bean salad, marinated in a tasty dressing
For a tasty vegetarian dish try Mehernoosh Mody's recipe, flavoured with fragrant spices and fresh coconut
Enjoy a sophisticated dish with Kevin Woodford's recipe for a tuna and mixed bean salad
Fresh, ready-cooked prawns and tiny potatoes help make this glamorous restaurant starter a quick and easy dish for mid-week suppers
