Tri-Color Green Bean Salad Recipe

Tri-Color Green Bean Salad Recipe Recipe

At this time of the year I think I've reached the last crop of green beans to harvest from our garden. I simply steamed them and served them the healthy way. In addition to regular green beans, I bought fresh purple beans and wax beans to complete the dish. 

I seasoned the steamed bean salad with a sauce that I concocted using green beans, sweet basil, almond powder and fruity olive oil. As a reminder of the sauce flavor, I garnished the salad with lightly toasted sliced almonds. 

Ingredients

Yields: 8 servings

6 ounces green beans
5 ounces purple beans
5 ounces wax beans
2 teaspoons salt
ΒΌ teaspoon black pepper, freshly ground
juice of half a lemon
1 teaspoon Dijon mustard
1 teaspoon orange blossom honey
1 tablespoon almond flour
5 tablespoons extra-virgin olive oil
3 tablespoons basil leaves, tightly packed
2 tablespoons Parmesan cheese, freshly ground
3 tablespoons sliced almonds

Directions

Steaming the beans:

Wash the beans. Line the basket of a steamer with parchment paper and place the beans in it. Fill the steamer with a bit of water. Cover tightly. Bring the water to a boil and reduce the heat to medium-high. Cover and steam for about 5 minutes. 

Trim the ends of the beans. Cut the beans into 2-inch long pieces. 

For the sliced almonds: In a small pan, dry toast the sliced almonds for about 2 minutes until slightly golden. Transfer to a plate to prevent the nuts from turning more golden (or burning!).

For the green bean sauce In a blender (or a mini-food prep if you have one), dissolve the honey in lemon juice. Add the mustard, almond flour, basil, ¼ cup green beans,Parmesan cheese and olive oil. Season with salt and pepper. You might want to add about 2 tablespoons (or more) of water for a smooth flow. 

Drizzle the sauce over the beans. Toss well. Sprinkle the toasted almonds.

Serve at room temperature.

Bon appétit!


Tips

To check for the quality and freshness of the beans, just break one in half; it should snap and be crisp. You could also substitute young asparagus spears for the green beans.

Instead of steaming the beans, you could also boil them. 

 

Published By: Jacqueline Pham on September 8, 2014.


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