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Green Bean Salad with Mustard Crema

Photo: John Autry; Styling: Mindi Shapiro
Total time 21 mins
Yield 4 servings
Cooking the beans in salted water helps them retain a bright green color. Serve beans chilled or at room temperature.

Ingredients

  • 2 pounds fresh green beans, trimmed
  • 1 1/2 teaspoons sea salt, divided
  • 1 tablespoon minced fresh chives
  • 3 tablespoons crème fraîche
  • 2 tablespoons whole-grain mustard
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons sliced almonds, toasted

Nutrition Information

  • calories 90
  • fat 5.4 g
  • satfat 2.5 g
  • monofat 1 g
  • polyfat 0.4 g
  • protein 2.3 g
  • carbohydrate 8.9 g
  • fiber 4.4 g
  • cholesterol 11 mg
  • iron 0.7 mg
  • sodium 356 mg
  • calcium 62 mg

How to Make It

  1. Cook beans 5 minutes or until crisp-tender in boiling water with 1 3/8 teaspoons salt. Drain and plunge beans into ice water. Drain and pat dry.

  2. Combine remaining 1/8 teaspoon salt, chives, and next 4 ingredients (through pepper) in a large bowl, stirring well with a whisk. Add beans to mustard mixture; toss. Divide beans evenly among 4 plates; top each serving with 1 1/2 teaspoons almonds.