Recipe: Green Bean Salad

A healthy and delicious way to fuel your physics brain

Estimated time: 15 minutes

Green beans (haricots verts)
A bunch
How hungry are you?
Favourite oil
Olive, canola
A drizzle
Think “Gordon Ramsay”
Favourite acid
Lime, apple cider vinegar
1-2 dashes
Chickpeas1 tin
Butter beans1 tin
Hard-boiled eggs1 or 2
Chilli flakesA pinch
Sesame oil1-2 dashes


  1. Put the green beans, along with a pinch of salt, in a heat-proof bowl and fill it with boiling water (if the water cools down too much, drain and refill). Cover and drain when cooked but still a vibrant green colour (about 4 minutes. Taste one: it should be tender, not mushy nor taste raw.)
  2. Meanwhile, chop the tomatoes and onions into some geometric shape of your desired dimension.
  3. Mix everything in a bowl, adding the oil and acid (I usually go for olive oil and the juice of 1⁄2 a lime).
  4. Top-up with any additional ingredients.
  5. Enjoy with some carbohydrate: flatbreads or pasta.


For some warmth you can fry the haricot verts in a pan with some oil, removing them from the hot water earlier or skipping that altogether. Watch out for oil splashing when adding the haricot verts as they may be wet.

Let them char lightly for extra flavour.

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