green beans are coming into season and i couldn’t be happier!  this salad is surprisingly hearty and i’m pretty sure i ate about 3 lbs of it in a sitting.  SO GOOD!  the toasted almonds give it this smoky flavor and the mustard vinigriette gives it a little kick.  i think you’ll be surprised by how delish it is.  green beans, i celebrate you.  hope you love!  xx- sarah


4 cups of green beans (chopped into 1-2″ pieces, ends removed)

1 cup chopped almonds

1 1/2 tablespoons whole grain spicy mustard (homemade version here)

1/8 cup extra virgin olive oil

1/8 cup white wine vinegar

1 tablespoon maple syrup



- preheat oven to 350 degrees

- chop ends off of green beans and cut into 1-2 inch pieces

- chop almonds and spread on roasting sheet.  roast for 3-5 minutes, or until almonds are lightly browned and crunchy.

- bring a pot of salted water to boil and add green beans.  cook for 3 minutes or until beans are cooked but still crunchy.

- drain beans and set aside

- in a small bowl combine mustard, extra virgin olive oil, white wine vinegar and maple syrup.  mix well.

- in a large serving bowl combine green beans, almonds and dressing.   mix well and serve immediately!

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Reader Comments

  1. Michele|

    Hi! Just made these and eating them right now while I cook the rest of my meal….So delicious. Simple and tasty. I have enjoyed quite a few of your recipes, thank you so much!