Delicious and easy to cook. I steamed the green beans which took a little longer than what the recipe said. The olives added a nice saltiness and the green beans and almonds add a yummy crunch. Definitely will make again!
Olive-Almond Green Beans
Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Move over plain green beans for a side serving of Olive-Almond Green Beans. The kalamata olives give these beans its saltiness, toasted almonds a bit of crunch, and a touch of citrus thanks to lemon rind.
Yield: Serves 4 (serving size: about 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 129
- Fat: 9.2g
- Saturated fat: 1.1g
- Sodium: 254mg
Ingredients
- 1 pound trimmed green beans
- 1 tablespoon extra-virgin olive oil
- 1/4 cup sliced toasted almonds
- 3 tablespoons chopped pitted kalamata olives
- 1 tablespoon grated lemon rind
- 1/8 teaspoon salt
Preparation
- Cook green beans in boiling water in a large saucepan 3 minutes or until crisp-tender; drain well. Heat a large skillet over medium heat. Add olive oil to pan; swirl to coat. Add green beans, almonds, olives, lemon rind, and salt. Cook bean mixture 2 minutes, tossing well.
Olive-Almond Green Beans Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Family, Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Meatless
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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Green Beans with Goat Cheese, Tomatoes, and Almonds
Southern Living -
Green Beans with Toasted Almonds and Lemon
Oxmoor House
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