Green Bean Salad with Almonds
This green bean Salad with almonds is made with fresh green beans, toasted almonds, and a quick homemade honey mustard dressing. Serve it warm or cold for an easy side dish!
Servings: 6 people
- 1 pound fresh green beans
- 1 tablespoon olive oil
- 2 cloves garlic, finely diced
- ¼ cup water
- 1 teaspoon salt
- ¼ cup almond slivers OR diced almonds
Honey Mustard Dressing:
- ¼ cup olive oil
- ⅛ cup red wine OR sherry vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon honey
- pinch sea salt, to taste
Trim the stems of the beans with a chef's knife. Cut beans into 2" - 4" pieces, as desired, or leave whole if preferred.
Heat olive oil in a large pan or wok over medium-high heat until the oil begins to shimmer. Add garlic, and sauté about 1 minute, or until it is fragrant.
Standing back in case of splash-back, pour the water into the pan. When water starts to boil, add the green beans, and cover the pan. Allow beans to steam for about 3 minutes.
Uncover pan, and continue to cook beans for about 2 more minutes. Add salt and toss green beans. Remove from heat.
Lightly toast the almonds in a nonstick pan for 2-3 minutes. Use a plastic spatula to stir the almonds until they begin to brown and are fragrant.
Whisk together all the ingredients for the honey mustard dressing.
Add green beans to a serving dish, discarding any remaining liquid. To make ahead of time, stop here. Refrigerate until you're ready to serve, and do not mix the beans with the dressing or almonds until just before serving. Use within 1 day.Pour dressing over the beans, add almonds, and toss to incorporate. Serve immediately.
Calories: 164kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 422mg | Potassium: 203mg | Fiber: 3g | Sugar: 6g | Vitamin A: 524IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 1mg