Warm Green Bean Salad

This is to go with the Eggplant Casserole, however I decided to do a separate post because it is worthy of it. Unlike Flatuita Fartpaddle Jones who let’s face it has made one or two choices in her life that make us shake our heads in silent disbelief and shame or something. Firstly by being named Flatuita Fartpaddle Jones, and secondly by robbing that pet store in the buff. OR was that Squeaky Fromm?

Whichever or whatever, golly we are just helter skelter all over the place today! Green Beans! That’s right, they are green! They are beans! They are really cool and can be used as a flotation device, I think, or did I dream that? It’s possible I had a dream the other night that I had giant eyebrows! Huge and grey, but fluffy as if someone had glued a couple of kittens to my forehead. (Apply directly to the head?) no idea what that was about except maybe a warning that Taco Bell™ is not the best thing to eat just after two in the morning. Then again what is? Green Beans!

1 Pound whole or baby green beans (Fresh or Frozen only, NOT CANNED, G@D HELP YOU IF YOU USE CANNED, SMITE THEE! BWAAHAHHAHAaaa…cough)


1 Onion diced fine

1 Teaspoon of paprika or chili

1 Clove of garlic minced

1 Teaspoon of Dijon mustard

1 Tablespoon of sugar

2 Tablespoons of red or white wine vinegar

4 Tablespoons of olive oil


Bring a pot of water to the boil, drop in green beans and cook for 2 minutes, then drain. Mix with the onion in a bowl and set aside. In a small bowl whisk together the remaining ingredients until it emulsifies. Pour over the green beans and onions and serve either warm or chilled. (It’s better warm).

Serves Four

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