Green Bean Salad Amandine
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1 pound haricots verts, trimmed
1 Tbsp. sherry vinegar
11/2 tsp. extravirgin olive oil
1 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
1 Tbsp. sliced almonds, toasted
Cook beans in boiling water four minutes or until crisp-tender. Drain and plunge beans into ice water; drain well. Pat beans dry with paper towels.
Combine vinegar, oil, mustard, salt, and pepper in a medium bowl, stirring with a whisk until well blended. Add beans to vinegar mixture; toss well to coat. Sprinkle with almonds.
Tip: Haricots verts are slender French green beans; if you substitute regular green beans, cook an additional 30 seconds to one minute. Boiling water cooks the beans quickly so they retain their vibrant color. The almonds are toasted for the most robust flavor.
Nutritional Analysis (1 cup):
Fat: 2.8 g
Protein: 2.5 g
Fiber: 4.1 g
Recipe provided by Cooking Light Magazine