Green Bean Salad with Smokehouse Almonds

Kitchen Tested
  • Yield 6 servings
  • Prep 30 mins
  • Cook 5 mins

Not your mother’s green beans almondine. These almonds are smoked and dressed in vinaigrette.

Green Bean Salad with Smokehouse Almonds
Mark Boughton Photography / styling: Teresa Blackburn

Add a crumble of blue cheese if you’re inclined to gild the lily.


1 1/2 pints 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, halved, 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. Let stand 20 minutes, tossing once or twice.
  3. Soak onion in ice water 10 minutes. Drain; pat dry. Add to beans; toss. Transfer to a serving platter, and top with almonds.



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