Green and Yellow Beans with Marcona Almonds

Posted on Dec 7, 2010 by PeggyPrint Recipe Only | Email Recipe | Leave a Comment
Filed under: Fall, Feed Your Clock, Gluten Free, Other salads, Peggy's Healthy Picks, Vegetarian, Winter Pin It
Green and Yellow Beans with Marcona Almonds

Looking for a vegetable recipe that can be made in advance? This is a favorite make-ahead salad.

It’s similar to another recipe I enjoy, Green Beans with Pecans and Goat Cheese, but I was inspired by the rosemary-seasoned marcona almonds recently found at Trader Joe’s. I simply switched out the smoked almonds for the Spanish marcona’s.

I usually toss the salad with fresh herbs, such as basil or thyme. The heady rosemary seasoning in the packaged nuts added plenty of flavor, so I omitted the herbs.

Recipe: Green and Yellow Beans with Marcona Almonds

Ingredients

  • 3/4 pound green beans, trimmed
  • 3/4 pound yellow wax beans, trimmed
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon minced garlic
  • 1/2 cup marcona almonds, coarsely chopped
  • 1/3 cup chopped fresh basil*

Instructions

  1. Bring a large pot of salted water to a boil. Cook beans until crisp-tender, about 5 minutes. Drain; rinse with icy cold water and pat dry.
  2. Meanwhile, in a large bowl, whisk together oil, vinegar and garlic.
  3. Combine beans, smoked almonds and basil with vinaigrette. Season to taste with kosher salt and freshly ground pepper.
  4. Cover; chill at least 1 hour and up to 6 hours, tossing occasionally. Serve salad cold or at room temperature.

*If your almonds are seasoned, omit the basil

Time: 15 minutes

Note: The salad may be made up to 6 hours in advance.

Number of servings (yield): 4-6

Copyright © Peggy Lampman’s dinnerFeed.

Print Recipe Only
Filed under: Fall, Feed Your Clock, Gluten Free, Other salads, Peggy's Healthy Picks, Vegetarian, Winter
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