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Green Bean Almondine

30 minutes or fewer When making this salad for a picnic, undercook the green beans just a bit because the tamari and vinegar will continue to “cook” them as they travel. Pack the toasted almonds separately so they stay crunchy until serving time.

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30 minutes or fewer

When making this salad for a picnic, undercook the green beans just a bit because the tamari and vinegar will continue to “cook” them as they travel. Pack the toasted almonds separately so they stay crunchy until serving time.

Servings
SERVING

Ingredients

  • 1/2 cup whole almonds
  • 1 lb. green beans, trimmed and cut into 1 1/2-inch pieces (about 4 cups)
  • 2 Tbs. roasted walnut oil
  • 1 1/2 Tbs. low-sodium tamari or soy sauce
  • 2 tsp. balsamic vinegar

Preparation

1. Preheat oven to 350F. Spread almonds on baking sheet, and toast 10 minutes, or until browned and fragrant. Cool, then coarsely chop. Set aside.

2. Steam green beans 6 to 8 minutes, or until crisp-tender. Rinse under cold water, and drain. Pat dry with paper towels, and transfer to medium bowl.

3. Add walnut oil, tamari and vinegar to green beans, and toss to coat. Season to taste with salt and pepper. Just before serving, sprinkle with chopped almonds.

Nutrition Information

  • Serving Size Serves 4
  • Calories 130
  • Carbohydrate Content 10 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 5 g
  • Protein Content 3 g
  • Saturated Fat Content 1 g
  • Sodium Content 206 mg
  • Sugar Content 2 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g