Look, I used to avoid green beans. They always reminded me of those sad, squeaky ones from school dinners — overcooked, watery, and utterly joyless. But one summer at a friend’s garden party — you know, the kind with too much rosé and questionable potato salad — someone plonked down this bright, mustardy, snappy bean salad that made me pause mid-gossip and say: “Wait. Who made this?”
Turns out, it was inspired by Jamie. Of course it was. It’s everything a good side should be: hot beans (yes, hot), sharp dressing, and a whiff of garlic and fresh herbs. When you eat it warm, dressed just after draining, the beans soak up all the flavour like they’ve been waiting for it. It’s punchy, it’s French-ish, and it turns a basic veg into the main event.
Why You’ll Love It
- Dressed while hot = full-on flavour absorption
- French mustard magic — that heat, that tang, unreal
- Great warm or room temp — no need to faff with chilling
- Minimal ingredients, max satisfaction
- Perfect for BBQs or posh picnics — feels fancy without effort
- Capers optional but highly encouraged
Ingredients
- 4 handfuls French beans, stalk ends removed
- 2–3 heaped tsp good French mustard (to taste)
- 2 tbsp good-quality white wine vinegar
- 4 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
- 1 medium shallot, finely chopped
- Optional: 1 tbsp capers
- ½ clove garlic, finely grated
- Optional: Small handful of fresh chervil
How to Make It
Boil the beans quick and hot:
Fill a pot with water and bring it to a proper rolling boil. Chuck in your trimmed beans, lid on, and cook for about 4–5 minutes. They should be tender but still snappy — not mushy.
Shake up that dressing:
While the beans cook, make your dressing. Grab a jam jar or small bowl. Add mustard and vinegar, then drizzle in olive oil while stirring like mad (or just shake the jar). You want it thick and punchy.
Stir in the good stuff:
Once the base is ready, toss in the chopped shallot, capers (if using), and that little bit of garlic. Stir it through. It should smell zippy and bold.
Test one bean for doneness:
Use your fingers or a fork — pull one bean out, cool it slightly, and take a bite. If it’s soft but keeps its shape, you’re golden. Drain the lot.
Dress while they’re steaming:
The moment you drain them, dump the beans into a bowl and pour the dressing over. Toss gently. The heat makes the beans drink up all that mustardy brilliance.
Sprinkle on herbs if you’ve got ‘em:
If you’re feeling extra, top with fresh chervil. It’s delicate and adds a slight anise-y note. Not a dealbreaker if you skip it, though.
Serve it warm and proud:
Serve straight away, while still warm. It’s when the flavours shine most. Fridge-cold green beans? Nah. Don’t do that to yourself.
Common Mistakes and How to Dodge Them
Why are my beans floppy and sad?
You probably overboiled them. Four to five minutes is plenty — keep ’em just tender with a bit of snap.
My dressing’s too sharp!
Try adding a tiny extra glug of olive oil or a pinch of sugar. Mustard can be a bit of a diva.
Can I serve it cold?
Technically, yes. But warm is where the magic happens. Cold mutes the dressing. Trust me, it’s worth the timing.
Help! The garlic’s overpowering.
Yeah, raw garlic’s punchy. If you’re sensitive, just use a tiny scrape — or skip it altogether.
Storage and Reheating
This salad keeps okay for a day or two in the fridge, but it really does taste best freshly made. If you’re storing leftovers, bring it to room temp before eating again — cold dulls the flavours.
Reheating? Not really ideal — the beans get limp. If you must, a quick 30 seconds in the microwave will do, but honestly, just eat it room temp.
Frequently Asked Questions
Can I use other beans?
Sure — yellow beans, purple beans, even runner beans if you’re trimming the strings. Just adjust the cook time a smidge.
Is Dijon mustard okay?
Yes! Any decent French mustard will do. Go with your tastebuds.
Can I make it vegan?
It already is! Just double-check your mustard doesn’t sneak in honey or dairy (rare, but worth a peek).
What can I use instead of chervil?
Flat-leaf parsley works nicely. Or leave it out. The beans + dressing carry the dish.
Nutrition Facts (Per Serving)
- Calories: 180
- Fat: 14g
- Carbs: 9g
- Protein: 2g
- Sodium: 180mg
- Sugar: 3g
Jamie Oliver Green Bean Salad
Description
A zesty, mustard-dressed green bean salad tossed while still hot so the flavours soak deep into every bite — simple, bold, and unbelievably moreish.
Ingredients
Instructions
- Boil green beans in salted water for 4–5 mins.
- Mix mustard and vinegar, whisk in olive oil.
- Stir in shallot, capers, and garlic.
- Drain beans and dress immediately while hot.
- Toss to coat and serve warm with fresh herbs.
Notes
- Don’t overcook the beans — aim for just-tender.
- Dressing must go on while beans are hot — timing is key.
- Taste your dressing before pouring — adjust mustard to your liking.
- Capers and chervil add depth but aren’t essential.