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Cooked green beans - 350 gms (quartered)
Red peppers - 2 (seeded and chopped)
Spring onions - 2 (chopped)
Pickled serrano chillies - 1 or more (well rinsed and then seeded and chopped)
Iceberg lettuce  - 1 (coarsely shredded, or mixed salad leaves)
Olives to garnish

For the dressing:
Red wine vinegar - 45 ml
Olive oil - 135 ml
Salt and ground black pepper


  • Combine the green beans, peppers, spring onions and chilies in a salad bowl.
  • Make the dressing. Pour the red wine vinegar into a bowl or jug. 
  • Add salt and ground black pepper to taste, then whisk in the olive oil until well combined.
  • Pour half the salad dressing over the prepared vegetables and toss lightly together to mix and coat thoroughly.
  • Taste the mixture and add more dressing if required. Or offer it separately.
  • Line a large platter with the shredded lettuce leaves and arrange the dressed vegetable mixture attractively on top.
  • Garnish with the olives and serve, with any extra dressing.
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