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Green Bean Salad Amandine

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 cup)
Boiling water cooks the beans quickly so they retain their vibrant color. Haricots verts are slender French green beans; if you substitute regular green beans, cook an additional 30 seconds to one minute. The almonds are toasted for the most robust flavor.

Ingredients

  • 1 pound haricots verts, trimmed
  • 1 tablespoon sherry vinegar
  • 1 1/2 teaspoons extravirgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon sliced almonds, toasted

Nutrition Information

  • calories 62
  • caloriesfromfat 41 %
  • fat 2.8 g
  • satfat 0.3 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 2.5 g
  • carbohydrate 8.7 g
  • fiber 4.1 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 186 mg
  • calcium 48 mg

How to Make It

  1. Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well. Pat beans dry with paper towels.

  2. 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.