Green Beans with Garlic Vinaigrette

Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Toast the almonds in a pie pan at 350° for 5 to 10 minutes.

Yield: 12 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 38%
  • Fat: 2.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.4g
  • Carbohydrate: 7.7g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 113mg
  • Calcium: 45mg

Ingredients

  • Vinaigrette:
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons extravirgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • Beans:
  • 2 1/2 pounds green beans, trimmed
  • 1/3 cup sliced almonds, toasted
  • 1 tablespoon fresh thyme leaves

Preparation

  1. To prepare vinaigrette, combine first 7 ingredients in a small bowl, stirring with a whisk.
  2. To prepare beans, cook beans in a large pot of boiling water 4 minutes or until crisp-tender. Drain well. Place beans in a large bowl. Add lemon mixture; toss well to coat. Sprinkle with almonds and thyme.
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