Green Bean Salad | Amber Kelley

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with health benefits.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used when fresh are unavailable.

Trim the ends of the green beans by either snapping them off or lining them up and chopping off the tips and bottoms, then cut them in half.

Bring water to a boil and place the green beans in a steamer basket with the lid on for about 4 minutes until bright green and partially cooked.

While the green beans are steaming, prepare the other ingredients by chopping 2 tablespoons of parsley and cutting a shallot.

Make the vinaigrette by combining olive oil, red wine vinegar, and Dijon mustard, then season with salt and black pepper to taste.

Toast slivered almonds in a pan until golden brown and fragrant, keeping an eye on them to prevent burning.

After 4 minutes, check the green beans; they should be bright green and have a nice crunch.

Combine the steamed green beans with the vinaigrette, chopped parsley, toasted almonds, and shallot in a bowl, then mix everything together.

Serve the salad hot, cold, or at room temperature, and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens