Ingredients
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1 pound green beans, trimmed and chopped
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2 teaspoons Dijon mustard (grainy Dijon works great, but any variety will do)
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4 teaspoons apple cider vinegar
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2 tablespoons extra virgin olive oil
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1/2 teaspoon kosher salt
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1/2 cup sliced almonds, toasted
Instructions
Bring a large pot of salted water to a boil. Add the green beans and cook until tender but still crisp, about 6–8 minutes.
2. Cool the BeansDrain the beans and immediately rinse them under cold water to stop the cooking process and preserve their bright green color.
3. Prepare the VinaigretteIn a small bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil, and kosher salt until well combined.
4. Toss and FinishPlace the cooled green beans in a bowl, pour the vinaigrette over them, and toss until evenly coated.
Top with toasted sliced almonds before serving.
Notes
Toasting Almonds:
If you can’t find pre-toasted almonds, toast them yourself by placing sliced almonds in a dry sauté pan over medium heat. Stir frequently for about 5 minutes, or until they turn golden brown and fragrant.
Serve Cold or Room Temperature:
This salad tastes great chilled or at room temperature, making it perfect for gatherings and meal prep.
Add More Flavor:
You can enhance the dish by adding thinly sliced shallots, red onions, or crumbled feta cheese.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
