There’s a point in summer where the runner beans just keep coming – from the garden, from the farmers’ market, from a neighbor who planted too many and is now leaving bags on doorsteps. This salad is what I make when I want to do them justice in twenty minutes flat. I like to quickly sauté them in olive oil after boiling, to get a little color and depth. Then toss them with a gremolata dressing- parsley, garlic, lemon zest, olive oil, a squeeze of lemon – scatter toasted flaked almonds over the top and you’ve got an outstanding side dish.
But a proper one. The kind that holds its own next to roast chicken, grilled meat or fish, or sits happily on a picnic blanket with some good bread.
Why You’ll Love This Runner Bean Salad
My parents grow their own runner beans on the farm and usually have them sautéed with garlic, so simple but elevated in my opinion. This recipe takes that concept to the next level.
- Runner beans at their seasonal best – that brief sauté coats them with flavor
- The gremolata is bright, garlicky, herby, and sharp
- Toasted flaked almonds add the crunch element, simple but it works
- Ready in under 20 minutes
- Naturally plant-forward – runner beans are a good source of fiber and folate
A few ingredient notes
Runner beans – Runner beans are often underestimated – they’re not as delicate as French beans, they have a bit more body, and they take seasoning really well. A quick sauté in olive oil after boiling gives them a slightly golden edge that blanching alone won’t. Store-bought beans almost always need stringing, so don’t skip that step. You can also use Helda beans or stringless flat beans, or ready sliced runner beans.
For the gremolata
- Flat-leaf parsley
- Garlic
- Lemon (zest, but squeeze some juice when tossing with the beans)
- Sea salt flakes
Flaked almonds – toast in a dry pan in a couple of minutes and bring the crunch this needs.
How to make it
Prep the runner beans. Top and tail the beans, then run a knife or peeler along both sides to remove the strings. Slice on the diagonal into chunky pieces – you want them substantial, not thin ribbons. Start a pan of salted water to boil.
Cook the beans. Boil the runner beans for 8 minutes until just tender but still with some bite. Drain well – you don’t want watery beans. Heat a little olive oil in a wide pan over medium-high heat and sauté the drained beans for 2-3 minutes until they pick up a little color, but mainly to get more flavor.
Make the gremolata. Put the parsley (stalks and all), garlic, lemon zest, olive oil, and a pinch of sea salt flakes in a mini chopper and pulse to a rough mix – or finely chop by hand and stir everything together in a bowl. You want it loose, not a paste.
Toss and finish. While the beans are still warm, add the gremolata and toss to coat. Toast the flaked almonds in a dry pan for 1-2 minutes until golden – keep an eye on them, they go fast. Scatter over the dressed beans, finish with a squeeze of fresh lemon, and serve.
Flossie’s tips
- String them properly. If you skip this step with older beans, you’ll know about it. Young beans from the garden can get away without it, but store-bought ones almost always need stringing.
- Don’t skip the sauté. It makes a real difference and it helps the gremolata cling better.
- These are lovely cold, and even better the next day once the gremolata has had time to properly soak in, although the beans may lose a little bite. You can make them ahead or serve warm or at room temperature – they hold it well.
- Toast the almonds fresh. Pre-toasted almonds from a bag can be stale. Two minutes in a dry pan is worth it.
Variations
- MAKE IT A MEAL: Toss through a couple of soft-boiled eggs, halved – thick slices with jammy yolks. So simple, but you get a proper lunch.
- ADD WHITE BEANS: A few handfuls of drained canned cannellini beans stirred through add protein for a more substantial meal and adds another plant to the count.
- SWAP THE ALMONDS: Pine nuts work well if that’s what you have.
- You can make this salad with French or green beans too. Sometimes I find stringless flat beans or Helda beans in the supermarket, they take a little less time to boil.
Serving suggestions
I like to serve this salad alongside Grilled Harissa Chicken Kebabs or Chicken & Halloumi Skewers, especially when I put on a full summer spread. But we also had it next to a toasted cheese sandwich made with Brown Sourdough Bread.
I think you will love it as part of a mezze-style table with Roasted Pepper Pasta Salad and some good bread.
And if you do end up with a bounty of runner beans, make my Runner Bean Soup, I love it cold on the patio, but you can have it hot too.
Runner beans are one of those vegetables that deserve more than boiling and butter. This one’s sharp, herby, and in my opinion quite fancy-looking for the effort it takes. If you make it, let me know – especially if you go for the soft-boiled egg version.
Runner Bean Salad with Gremolata and Toasted Almonds
Ingredients
- 400 g runner beans
- 50 g flat-leaf parsley stalks and all
- 2 cloves garlic
- Zest of 1 lemon plus a squeeze to finish
- 50 ml olive oil plus a little extra for sautéing
- Sea salt flakes to taste
- 50 g flaked almonds toasted
Instructions
Prep the runner beans
- Top, tail, and string the runner beans. Slice on the diagonal into chunky pieces.400 g runner beans
Cook the runner beans
- Bring a pan of salted water to the boil and cook the beans for 8 minutes until just tender. Drain well.
- Heat a little olive oil in a wide pan over medium heat. Sauté the drained beans for 2-3 minutes until they pick up a little color.
Make the gremolata dressing
- Put the parsley, garlic, lemon zest, olive oil, and a pinch of sea salt flakes in a mini chopper and pulse to a rough mix – or finely chop by hand and stir together in a bowl.50 g flat-leaf parsley, 2 cloves garlic, Zest of 1 lemon, 50 ml olive oil, Sea salt flakes
Toss the salad with the dressing
- Add the gremolata to the warm beans and toss well to coat. Add a good squeeze of fresh lemon juice.
- Toast the flaked almonds in a dry pan for 1-2 minutes until golden.50 g flaked almonds
- Scatter the almonds over the dressed beans. Serve warm or at room temperature.
