Olive-Almond Green Beans


  • 1/8 teaspoon salt
  • 1 tablespoon grated lemon rind
  • 3 tablespoons chopped pitted kalamata olives
  • ¼ cup sliced toasted almonds
  • 1 tablespoon extra-virgin olive oil
  • 1 pound trimmed green beans

Cook green beans in ­boiling water in a large saucepan 3 minutes or until crisp-tender; drain well. Heat a large skillet over medium heat. Add olive oil to pan; swirl to coat. Add green beans, ­almonds, olives, lemon rind, and salt. Cook bean mixture 2 minutes, tossing well.

View full recipe at SpringPad


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