Green Bean Salad
|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)|
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.