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1. Bring a small saucepan of water to the boil. Add beans and cook for 1 minute or until crisp and tender. Drain and refresh under cold water. Pat dry with paper towel. Transfer to a large bowl.
2. Add salad leaves, mango, mint and capsicum to beans and toss to combine.
3. Put sweet chilli sauce, lime juice and vinegar in a bowl. Season with pepper and whisk to combine.4. Pour dressing over salad and toss to coat. Sprinkle with macadamias and serve.
Salty, sweet and so good, this salad stack has it...
Light as a feather with a delicate citrus zing...