I took some of my leftovers with me to school today and the favorite of the group was this delicious green bean salad! I used the dressing on the green beans Sunday night, but realized that it really doesn't need dressing! So, if your counting calories or just don't want to hassle with a vinaigrette, then eat the salad plain! It is still amazing!
Picture and Recipe by Southern Living
Prep Time: 21 minutesOther: 6 minutes
Yield: Makes 6 to 8 servings
1/2 cup sliced almonds
2 pounds haricots verts (tiny green beans), trimmed
3 tablespoons sherry vinegar*
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
1 pint cherry tomatoes, halved
2 shallots, thinly sliced
2 garlic cloves, minced
1/2 (4-oz.) goat cheese log, crumbled
1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
3. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat.
4. Top green bean mixture with crumbled goat cheese and toasted almonds.
*White wine vinegar may be substituted.