Green Bean Salad Amandine

Boiling water cooks the beans quickly so they retain their vibrant color. The almonds are toasted for the most robust flavor.


1 pound french green beans
1 tablespoon sherry vinegar
1 1/2 teaspoons extra virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon sliced almonds, toasted


1. 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.

2. 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.

Source: Cooking Light Magazine