I made this for Easter and it was a big hit! I loved that I could make it the day before. I did not have the sherry vinegar so used apple cider vinegar and it was yummy. In the rush of getting everything on the dinner table, I did forget to toast and use the almonds! So I am sure it would have been even better! Would definitely make again and hopefully remember the almonds!
Green Bean Salad Amandine
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.
More From Cooking Light
- 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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
Green Bean Salad Amandine Recipe at a Glance
More Recipes for Salads