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 Cooking Light

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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

  1. 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.
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