Green Bean Salad Amandine

Green Bean Salad Amandine
Photo by Becky Luigart-Stayner


  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • 1 tablespoon sherry vinegar
  • 1 tablespoon sliced almonds, toasted
  • 1 pound haricots verts, trimmed
  • 1 ½ teaspoons extravirgin olive oil
  • ¼ teaspoon freshly ground black pepper

1. Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well. Pat beans dry with paper towels. 2. Combine vinegar, oil, mustard, salt, and pepper in a medium bowl, stirring with a whisk until well blended. Add beans to vinegar mixture; toss wel...

View full recipe at My Recipes


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