Green Bean Salad Amandine

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.

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1  pound  haricots verts, trimmed
• 1  tablespoon  sherry vinegar
• 1 1/2  teaspoons  extravirgin olive oil
• 1  teaspoon  Dijon mustard
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  tablespoon  sliced almonds, toasted

Preparation

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.

Nutritional Information

Calories:

62 (41% from fat)

Fat:

2.8g (sat 0.3g,mono 1.8g,poly 0.5g)

Protein:

2.5g

Carbohydrate:

8.7g

Fiber:

4.1g

Cholesterol:

0.0mg

Iron:

1.3mg

Sodium:

186mg

Calcium:

48mg