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This salad has become a really favourite of ours; not only is it super easy to make but it can also improve a humble green beans. Green beans are a funny thing, they can be so delicious or they can be verging on the unpleasant, and more often than not the unpleasant are the ones we end up with. Why is this? How can the quality vary so much when they all look equally nice? I’m guessing air miles doesn’t help…

Anyway, right now green beans are in season and they’re featuring on our menu a lot, and that means whenever we have salads this roasted green bean salad makes an appearance. Initially inspired by a Moosewood recipe (there are some great old-school vegetarian type salad recipes in the Moosewood collection of cookbooks), it’s been adapted through years of making on the hoof, without looking in the cookbook – I must go and check the original to see if any similarities remain!

As I mentioned earlier, not only is this recipe super simple, but it makes the most of a green bean, even those underwhelming not particularly tasty ones! I think the original recipe contained pine nuts which do make a nice addition, but the salad is just as lovely without them.

I hope you’ll give this recipe a go – let me know what you think?

Roasted Green Bean Salad

Dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan
Prep Time 10 minutes
Cook Time 20 minutes
Course Salad, Side Dish
Servings 4


  • 200 g green beans trimmed
  • ½ red onion finely sliced
  • 1 tbsp extra virgin olive oil
  • ½ tsp salt ideally flaky salt like Maldon
  • A good grind of black pepper
  • ½ tsp good balsamic vinegar


  • Preheat the oven to 180 degrees Centigrade
  • Trim the green beans and place into a roasting tin, add the sliced red onion.
  • Drizzle with the oil and toss well. Season.
  • Roast for 20 minutes
  • Remove from the oven and immediately drizzle with balsamic vinegar
  • Eat whilst hot, at room temperature or even cold.
Keyword green beans
‘Picky bits’ salad lunch!

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