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green bean summer salad recipe

Green Bean Summer Salad

Fresh green bean salad from summer vegetable garden harvests. Flavoured with asian inspired ingredients and fresh herbs

Course Side, Side Dish
Cuisine vegetarian
Keyword beans, salad, vegetarian
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 people
Author Kyrstie Barcak


  • 1 teaspoon coconut oil
  • 1 cm fresh ginger grated
  • 1 clove fresh garlic finely chopped
  • pinch white pepper
  • 400 grams green beans ends trimmed and chopped into pieces
  • 1 tablespoon water
  • 1/2 tablespoon fish sauce
  • 1 tablespoon coconut aminos or soy sauce
  • 250 grams fresh tomatoes
  • handful fresh basil leaves
  • handful fresh spring onion chopped or finely shredded


  1. Heat oil. ginger, garlic and pepper in a wok or pan until fragrant

  2. On a high heat, hdd sliced beans and stir fry until just starting to darken in colour

  3. Add the water to the pan and continue to cook beans until just tender but they still have crunch

  4. Add fish sauce, coconut aminos, stir through and remove from heat

  5. Serve topped with fresh tomatoes, basil and spring onion

Recipe Notes

Coconut aminos is a soy sauce substitute.