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Lettuce Spinach Salad Mix Green Garlic Kale Scapes Radishes Broccoli Green Onions
Bok Choi Snap Peas Chives Mint
Lettuce Snow Peas Radishes Swiss Chard Turnips Salad Mix Garlic Carrots Beets
Cabbage Zucchini Parsley Cilantro
Tomatoes Zucchini Basil Carrots Green Beans Garlic Onions Cucumbers Lettuce Dill
Beets Radishes Potatoes Oregano Thyme
Tomatoes Peppers Eggplant Cucumbers Zucchini Basil Canteloupe Watermelons Rosemary
Potatoes Onions Garlic Turnips Salad Mix Beans Carrots Spinich
Salad Mix Lettuce Spinach Winter Squash Onions Rutabagas Potatoes Pumpkins Leeks
Carrots Beets Cabbage Cauliflower |
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800g green beans
1 medium (170g) red onion, chopped finely
1 clove garlic, crushed
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1/3 cup (80ml) olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley
1. Top and tail beans. Boil, steam or microwave until just tender;
drain. Rinse beans in cold water immediately; drain. Combine with
onion in large bowl.
2. Meanwhile, whisk remaining ingredients together in small bowl; pour over bean mixture, toss gently to combine.
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