Pella Chronicle


November 8, 2012

Green Bean Salad with Smokehouse Almonds

Pella — 1 1/2 pounds fresh green beans, stem ends trimmed

1 1/2 tablespoons sherry vinegar

1 tablespoon pure maple syrup

1/2 teaspoon dijon mustard

1/2 teaspoon coarse salt

freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 small red onion, cut into halves and thinly sliced

1/3 cup smoked almonds, roughly chopped

1. Cook beans in a large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Transfer to an ice bath; drain. Pat dry.

2. Combine vinegar, maple syrup, mustard, salt and pepper in a large bowl; whisk in oil. Add beans and toss well.

3. Soak onion in ice water 10 minutes. Drain; pat dry. Add to beans; toss. Transfer to a serving platter, and top with almonds.

Serves 8.

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