Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light March 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

62 calories; calories from fat 41%; fat 2.8g; saturated fat 0.3g; mono fat 1.8g; poly fat 0.5g; protein 2.5g; carbohydrates 8.7g; fiber 4.1g; iron 1.3mg; sodium 186mg; calcium 48mg.
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