Monday, March 25, 2013

Green Bean Salad


Crispy green beans in a honey mustard vinaigrette with sliced almonds.  A simple and quick vegetable side for any meal.


This is one of my favorite ways to eat green beans.  I don't care for canned green beans that end up mushy and have no texture.  I first had this salad at my sister-in-laws' and I fell in love.  The green beans are only slightly blanched so they are cooked yet still crisp.  Then tossed in a honey mustard vinaigrette with sliced almonds for more crunch.  You can top this salad with crispy fried onions or shallots for more crunch and more flavor but it is fine without.


1 pound green beans, snapped
1 Tbsp Dijon mustard
1 Tbsp honey
1 Tbsp balsamic vinegar
3 Tbsp olive oil
1 hand full sliced almonds

Blanch the green beans.  Toss the beans in a large pot of salted, boiling water and stir for 1 minute.  Remove the beans and immediately place in ice water (sometimes I just rinse under cold running water) to stop the cooking.

Meanwhile make the vinaigrette.  Mix the mustard, honey, vinegar, and olive oil in a glass jar with a lid.  Shake to combine.

Pour the vinaigrette over the beans and toss until coated (use as much or little as you like).  Add the almonds and mix.

Refrigerate until ready to serve.  Makes 2-4 servings.  Serve cold or at room temperature (I served this with my Pineapple Pork Chops).


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