Green Bean Salad with Smokehouse Almonds

Green Bean Salad with Smokehouse Almonds
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings
  • Prep: 30 mins
  • Cook: 5 mins

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


1 1/2pints fresh green beans, stem ends trimmed
1 1/2tablespoons sherry vinegar
1tablespoon pure maple syrup
1/2teaspoon Dijon mustard
1/2teaspoon coarse salt
Freshly ground black pepper
3tablespoons extra-virgin olive oil
1small red onion, halved, and thinly sliced
1/3cup 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.

Nutritional Info *per serving

  • Calories 113
  • Fat 8
  • Cholesterol 0
  • Sodium 191
  • Carbohydrate 9
  • Fiber 3
  • Protein 3