Green Bean-Almond Salad with Fig-Mustard Vinaigrette
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • Salt, 1 tablespoon plus 1/4 teaspoon
  • 1 1/2 pounds green beans, trimmed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fig balsamic vinegar
  • 3 tablespoons olive oil
  • Pepper to taste (optional)
  • 1/2 cup sliced almonds, toasted (300°F for 10 to 15 minutes)
Instructions
  1. Fill a 5- to 10-quart pot two-thirds to three-fourths full of water. Add 1 tablespoon salt and bring to a full boil.
  2. Add the green beans and boil until tender, 6 to 8 minutes. Immediately drain beans and place in a bowl of cold water. Drain again when completely cool, and place in a mixing bowl.
  3. Whisk together the mustard, vinegar, oil, 1/4 teaspoon salt, and optional pepper to taste. Add to the green beans and toss gently. Transfer to serving bowl.
  4. Refrigerate up to 4 hours, and remove from refrigerator about 30 minutes before serving, to bring to room temperature. Sprinkle with almonds just before serving.
Nutrition Information
Calories: 149; Fat: 11g; Saturated fat: 1g; Carbohydrates: 11g; Sugar: 3g; Sodium: 114mg; Fiber: 5g; Protein: 4g; Cholesterol: 0mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/09/10/convenient-make-ahead-green-bean-salad/