Chilled Green Bean Almond Salad (Printable Page)
# What You Need:
→ Salad
01 -
1 lb (450 g) fresh green beans, trimmed
02 -
⅓ cup sliced almonds
03 -
¼ red onion, very thinly sliced
04 -
1 tbsp chopped fresh parsley (optional)
→ Vinaigrette
05 -
2 tbsp extra virgin olive oil
06 -
1 tbsp white wine vinegar
07 -
1 tsp Dijon mustard
08 -
½ tsp honey (optional)
09 -
Salt and pepper to taste
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add green beans and cook for 2–3 minutes until just tender but still crisp. Immediately transfer to an ice bath to stop the cooking. Drain well and pat dry.
02 -
In a dry skillet over medium heat, toast sliced almonds for 2–3 minutes until golden and fragrant. Set aside to cool.
03 -
In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey (if using), salt, and pepper.
04 -
In a large bowl, combine chilled green beans, red onion, and vinaigrette. Toss to coat.
05 -
Just before serving, sprinkle with toasted almonds and parsley. Serve chilled or at room temperature.
# Helpful Tips:
01 -
Add crumbled feta or goat cheese for a heartier version.
02 -
For extra zing, add a splash of lemon juice or grated lemon zest.
03 -
Can be made a day ahead; store almonds separately to keep them crunchy.