Christina’s Recipes

Green Bean Salad with Toasted Almonds & Feta

Name: Green Bean Salad with Toasted Almonds & Feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: ⅓ cup sliced almonds; 1 pound green beans, trimmed and cut into 2 to 3” long pieces; ¼ cup water; ½ teaspoon fine sea salt, divided; 2 tablespoons extra-virgin olive oil; 1 tablespoon lemon juice (about ½ lemon); 2 teaspoons Dijon mustard; 1 small-to-medium clove garlic; Several twists of freshly ground black pepper; Pinch of red pepper flakes; ¼ cup crumbled feta cheese, divided; 3 to 4 large basil leaves, torn or chopped, for garnish; Lemon zest from about ½ lemon, for garnish

4 servings

portions

15 minutes

temps actif

35 minutes

temps total

Commencer à Cuisiner

Ingrédients

⅓ cup sliced almonds

1 pound green beans, trimmed and cut into 2 to 3” long pieces

¼ cup water

½ teaspoon fine sea salt, divided

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice (about ½ lemon)

2 teaspoons Dijon mustard

1 small-to-medium clove garlic

Several twists of freshly ground black pepper

Pinch of red pepper flakes

¼ cup crumbled feta cheese, divided

3 to 4 large basil leaves, torn or chopped, for garnish

Lemon zest from about ½ lemon, for garnish

Instructions

Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.

Make sure the heat is set to medium-low and place the skillet back on the heat. Immediately add the green beans, water and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.

Meanwhile, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining ¼ teaspoon salt. Set aside.

Once the green beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Pour the almonds back into the skillet, and add about half of the feta, reserving the other half for garnish. Toss to combine, then taste and add more lemon juice or black pepper if necessary.

Transfer the green beans to a serving bowl or platter. Sprinkle the remaining feta and the torn basil leaves on top. Lightly grate some lemon zest on top, and serve promptly.

Nutrition

Taille de Portion

1 1/4 cups

Calories

188

Lipides Totaux

14.2 g

Lipides Saturés

2.9 g

Lipides Insaturés

Acides Gras Trans

0 g

Cholestérol

8.3 mg

Sodium

393.8 mg

Glucides Totaux

12.4 g

Fibres Diététiques

5.5 g

Sucres Totaux

2.2 g

Protéines

3.8 g