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
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
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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. 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.
Green Bean Salad Amandine Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Quick/Easy, 5 Ingredients or Less
- CUISINE: French
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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