Green bean salad with coriander salsa verde

This delicious green bean salad makes the ideal side. It’s easy to prepare and is packed with flavour thanks to coriander salsa verde.





  • 600g green beans, trimmed
  • 1/2 cup coarsely chopped coriander
  • 1/2 cup coarsely chopped mint
  • 2 garlic cloves, finely chopped
  • 4cm-piece ginger, peeled, finely grated
  • 5 anchovy fillets, finely chopped
  • 1/2 cup (125ml) lime juice or lemon juice
  • 1 1/2 tbs fish sauce
  • 1 1/2 tsp sesame oil
  • 1 red birdseye chilli, thinly sliced (optional)
  • Spring onion curls, to serve



Cook the beans in a large saucepan of boiling water for 2-3 mins or until bright green and tender crisp. Refresh under cold water. Drain well. Transfer to a serving platter.


Place the coriander, mint, garlic, ginger, anchovy, lime juice or lemon juice, fish sauce and sesame oil in a medium bowl. Season with pepper and toss gently to combine. Spoon over the beans. Sprinkle with chilli, if using, and spring onion to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.