Green Bean Salad Amandine

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 41%
  • Fat: 2.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.5g
  • Carbohydrate: 8.7g
  • Fiber: 4.1g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 186mg
  • Calcium: 48mg

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. 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. 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.
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