Salad with Green Beans, Pecans & Tomatoes with Soy & Balsamic Dressing

Salad with Green Beans recipe by Annabel Karmel


Salad with Green Beans, Pecans & Tomatoes with Soy & Balsamic Dressing

This Salad with Green Beans is full of goodness. Adding a handful of nuts to a vegetable dish adds a host of valuable nutrients: protein, fibre, iron, zinc, magnesium and more.

Foods rich in vitamin C, including citrus fruits or tomatoes, enhance the absorption of iron from vegetable based foods such as nuts, legumes and green leafy vegetables.

Discover so many more super salad recipes and inspiration here!


75g French beans, sliced into three
A knob of butter
50g pecan halves
2 tbsp caster sugr
1 gem lettuce sliced into thick slices
20g rocket leaves
2 large tomatoes, deseeded and sliced
2 tbsp sweetcorn
3 tbsp olive oil
1 ½ to 2 tsp balsamic vinegar
2 tsp sugar
Half tsp Dijon mustard
1 ½ tbsp soy sauce


  1. Cook the French beans in boiling salted water for 3 minutes. Drain and refresh in cold water.
  2. Melt the butter in a frying pan. Add the pecans and sprinkle over the sugar. Toss together over the heat until the sugar has melted and coated the pecans. Leave to cool.
  3. Arrange the lettuces on a plate. Scatter over the tomatoes, sweetcorn and pecan nuts and beans. Mix all of the dressing together in a jug. Pour over the salad.

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