You are here: Home » Recipes » Green Bean Salad with Smokehouse Almonds Green Bean Salad with Smokehouse Almonds Recipe by Laraine PerriKitchen 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. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Add a crumble of blue cheese if you’re inclined to gild the lily. Ingredients 1 1/2 pints fresh green beans, stem ends trimmed1 1/2 tablespoons sherry vinegar1 tablespoon pure maple syrup1/2 teaspoon Dijon mustard1/2 teaspoon coarse salt Freshly ground black pepper3 tablespoons extra-virgin olive oil1 small red onion, halved, and thinly sliced1/3 cup smoked almonds, roughly chopped Instructions 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. 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. Soak onion in ice water 10 minutes. Drain; pat dry. Add to beans; toss. Transfer to a serving platter, and top with almonds.