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

Cooking the beans in salted water helps them retain a bright green color. Serve beans chilled or at room temperature.

Lachlan Mackinnon-Patterson
Recipe by Cooking Light August 2010

Gallery

Credit: John Autry; Styling: Mindi Shapiro

Recipe Summary test

total:
21 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Frasca Food and Wine, Boulder

Nutrition Facts

90 calories; fat 5.4g; saturated fat 2.5g; mono fat 1g; poly fat 0.4g; protein 2.3g; carbohydrates 8.9g; fiber 4.4g; cholesterol 11mg; iron 0.7mg; sodium 356mg; calcium 62mg.
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