Green Bean Salad with Mayonnaise and Garlic
Just as easy to prepare this salad is, it can be as quickly ruined if you don't pay attention to the 2 key ingredients - green beans and mayonnaise. I have to admit it wasn't 'love at first' sight for me. I really love eggplant salad with mayonnaise and I thought this green bean salad would be somewhat the same, but it wasn't.
So, it's very important that the green beans are very tasty, tender and well drained. After several attempts, I chose to prepare only the version which uses homemade mayonnaise, it's the only way this salad will have a rich, wonderful taste. You can combine mayo with cream or Greek yogurt to make it lighter and, of course, adjust the garlic quantity to your taste.
Wash and trim the beans, if they are fresh. If they are frozen, cook in water, according to the instructions on the package.
I prefer to steam the beans for 20 minutes, then let cool and drain well.
The beans can be just as easily boiled in water for 15-20 minutes. Then let sit in a colander to drain very well.
Canned beans can also be used, but I don't like the taste, nor the texture - and I mean here the store-bought ones.
While the beans are being cooked and drained, you can prepare the homemade mayonnaise, the simple and classic one or the vegan one.
For a fresh touch, you can combine the mayo with some Greek yogurt or simple cream.
Cut the cooked beans into 1.5-2cm long slices.
Transfer the beans, mayonnaise and crushed garlic to a big bowl.
Toss everything with a spoon, season with salt if needed, adjust the garlic to your taste.
Refrigerate for a few hours for the flavours to blend, it will be a lot tastier after that.
Spread it on bread or serve this salad next to your favourite meat, meatballs etc.
Enjoy!
