Green Bean Salad Recipe
Ingredients
| Margarine | 25 Gram | |
| Flour | 25 Gram | |
| Milk | 300 Milliliter | |
| Vinegar | 15 Milliliter | |
| Beans | 450 Gram | |
| Asparagus | 350 Gram, drained | |
| Tomatoes | 4 Large, sliced | |
| Cucumber | 1 Large, peeled | |
| Parsley | 15 Milliliter, chopped | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
1 Melt the margarine in a sauce- pan.
Stir in the flour and cook for 1-2 minutes.
Gradually stir in the milk and bring it to the boil.
Sea- son, stir in the vinegar, cover and leave to cool.
2 Cut the beans into 5 cm (2 in) lengths and cook them for 5 minutes in boiling salted water.
Cut the asparagus into 2.5 cm (1 in) lengths.
Drain the beans and leave them to cool.
3 Arrange the tomatoes around the rim of a serving bowl and place the beans, asparagus, cucumber and parsley in the centre.
Pour over the sauce and toss lightly.
Stir in the flour and cook for 1-2 minutes.
Gradually stir in the milk and bring it to the boil.
Sea- son, stir in the vinegar, cover and leave to cool.
2 Cut the beans into 5 cm (2 in) lengths and cook them for 5 minutes in boiling salted water.
Cut the asparagus into 2.5 cm (1 in) lengths.
Drain the beans and leave them to cool.
3 Arrange the tomatoes around the rim of a serving bowl and place the beans, asparagus, cucumber and parsley in the centre.
Pour over the sauce and toss lightly.
Chef
