Photo: Randy Mayor; Styling: Lindsey Lower
Move over plain green beans for a side serving of Olive-Almond Green Beans. The kalamata olives give these beans its saltiness, toasted almonds a bit of crunch, and a touch of citrus thanks to lemon rind.
Serves 4 (serving size: about 1/2 cup)
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1 pound trimmed green beans
1 tablespoon extra-virgin olive oil
1/4 cup sliced toasted almonds
3 tablespoons chopped pitted kalamata olives
1 tablespoon grated lemon rind
1/8 teaspoon salt
Cook green beans in boiling water in a large saucepan 3 minutes or until crisp-tender; drain well. Heat a large skillet over medium heat. Add olive oil to pan; swirl to coat. Add green beans, almonds, olives, lemon rind, and salt. Cook bean mixture 2 minutes, tossing well.
Fat 9.2 g
Satfat 1.1 g
Sodium 254 mg