Ingredients
- 150g green beans
- 150g yellow beans
- 2 tsp small capers packed in salt
- 2 tbsp of your favourite olives
- 2 tbsp parsley
- 2 tsp chives
- 1 tbsp extra-virgin olive oil
- sea salt
- freshly ground black pepper
- Optional extras
- 1 shallot, finely diced
- 2 tbsp red wine vinegar
- marinated goat's cheese
Method
Bring a large pot of lightly salted water to the boil.
Measure the extra virgin olive oil into the mixing bowl. Add olives. Chop parsley and chives and add to bowl. Soak capers in warm water for five minutes, then lift out with a slotted spoon. Pat dry with paper towel and drop into mixing bowl.
Cook green and yellow beans separately, uncovered, for about eight minutes. Drain beans but do not run cold water over them (it leaves the beans tasting of water). Add drained beans to mixing bowl. Mix very well and then taste for salt and pepper. The capers will add some salt to the salad. Adjust with sea salt and freshly ground black pepper.
Lift the salad onto a beautiful platter or shallow salad bowl.
Vinegar or lemon juice will alter the colour of the beans and muddy the taste of the superb olive oil.
If you prefer a sharper-tasting salad, cover a finely chopped shallot with red wine vinegar while the beans are cooking, then drain and scatter the shallot dice over the salad. Add some blobs of marinated goat's cheese to the finished salad if you wish.
