Green Bean Salad with a Tangy Mustard Vinaigrette

AmberDairy-Free, Soup, Salad, Sides, Vegan Friendly, Vegetarian Friendly1 Comment

This Green Bean salad is one of my favorite veggie dishes. The green beans still have a crunch to them, you have the bite from the red onion, nutty almonds and this creamy tangy salty dressing that is fantastic!

Green Bean Salad with a Tangy Mustard Vinaigrette
This Green Bean salad is one of my favorite veggie dishes. The green beans still have a crunch to them, you have the bite from the red onion, nutty almonds and this creamy tangy salty dressing that is fantastic!
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Ingredients
  1. 1/2 pound green beans
  2. 1 small shallot
  3. 2 tablespoons fresh parsley leaves
  4. 2 tablespoons slivered almonds
  5. 2 teaspoons extra virgin olive oil
  6. 1 teaspoon red wine vinegar
  7. 1 teaspoon Dijon mustard
  8. Salt and pepper
Instructions
  1. Wash and trim your green beans. Cut them in half, or bite-size pieces.
  2. Using a steamer of your choice, steam the beans for about 4 minutes, or until bright green and just cooked but still crunchy and not mushy. Let it drain.
  3. Toast the slivered almonds until golden brown and fragrant. Be careful not to burn them!
  4. Finely chop the shallot and parsley.
  5. In a large bowl, whisk together the olive oil, vinegar, and mustard until emulsified. Season to taste with salt and pepper.
  6. To the bowl, add the green beans, shallot, parsley, and almonds. Mix until everything is coated with the dressing.
  7. Serve warm, cold, or at room temperature. Enjoy!
Cook With Amber http://www.cookwithamber.com/

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