Sun-dried Tomato & Green Bean Salad with a Chilli Lime Dressing

SuperValu Vegan Green BeanSalad SuperValu Vegan Green BeanSalad

A quick and simple vegan dish by Louise Kelly of I'm a Little Vegan blog that is perfect for lunch on-the-go

4 people 5 minutes 10 minutes


For the dressing:

  • 1 - Lime zest and juice
  • 2 tbsp Maple Syrup
  • 4 tbsp Olive Oil
  • 1 tsp SuperValu Chilli Flakes

For the salad:

  • 1 clove Garlic minced
  • 200 g Green Beans topped and tailed
  • 1 tbsp Olive Oil
  • 1 pinch Pepper
  • 1 pinch Salt
  • 1 jar Sun Dried Tomatoes in Oil
  • 200 g SuperValu Baby Spinach
  • 100 g SuperValu Goodness Walnuts roughly chopped
  • 150 g Violife Grated Mozzarella


1. Heat the oil in a large frying pan over a medium heat. Add the green beans and garlic and cook for about 5 minutes. Transfer to a plate and set aside. Using the same pan, lightly toast the walnuts until golden brown.

2. Place the baby spinach in a serving bowl and top with the green beans, walnuts, sun-dried tomatoes and vegan mozzarella.

3. Combine the lime zest and juice, oil, maple syrup and chilli flakes and pour the dressing over the salad. Toss to coat, then season with salt and pepper and serve
straight away.

Use the oil from the jar of sun-dried tomatoes for the dressing rather than disposing of it. The oil will be filled with flavour and you’ll stop food waste too.

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