Green Bean Salad Amandine

Green Bean Salad Amandine Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

James Peterson,

March 2008
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