Green Bean Salad

with Toasted Almonds

This Green Bean Salad is so versatile. It is the perfect accompaniment for grilled meat, chicken and fish. This is the easiest of vegetable salad recipes.

If you don't have walnut or pumpkin seed oil, you can use olive oil.

Ingredients:

Dressing:

Method:

1. Bring a pot of salted water to the boil. Add the beans and boil until they are just cooked. They should still be slightly crisp and firm. Don't overcook them as they will just wilt. Drain the water off and refresh the beans in cold water to stop them cooking further. Drain. Allow to dry completely.
2. Heat a frying pan. Add the almonds. You don't need oil due to the high oil content of the nuts. Dry fry until they are just brown. Be careful that they don't burn. Remove them from the pan just as they looked cooked. Remember that they will still cook for a minute after they have been removed from the heat.
3. Mix the dressing ingredients.
4. Scatter the beans over a platter. Pour over the dressing and toss the beans until they are all coated.
5. Just before serving, sprinkle over the almonds.

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