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Green Bean Salad

creative.chef's picture
Ingredients
  Margarine 1 Ounce (About 25 Gram Or 2 Tablespoon)
  Flour 1 Ounce (About 25 Gram Or 4 Tablespoon)
  Milk 1 Pint (About 300 Milliliter Or 1.25 Cups)
  Vinegar 1 Tablespoon (About 15 Milliliter)
  Fresh beans 1 Pound (About 450 Gram)
  Canned asparagus 12 Ounce, drained (About 350 Gram)
  Tomatoes 4 Large, sliced
  Cucumber 1 Large, peeled and diced
  Chopped parsley 1 Tablespoon (About 15 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

1 Melt the margarine in a sauce- pan.
Stir in the flour and cook for 1-2 minutes.
Gradually stir in the milk and bring it to the boil.
Sea- son, stir in the vinegar, cover and leave to cool.
2 Cut the beans into 5 cm (2 in) lengths and cook them for 5 minutes in boiling salted water.
Cut the asparagus into 2.5 cm (1 in) lengths.
Drain the beans and leave them to cool.
3 Arrange the tomatoes around the rim of a serving bowl and place the beans, asparagus, cucumber and parsley in the centre.
Pour over the sauce and toss lightly.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Bean

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