Ingredients
Scale
- 1/3 cup sliced almonds
- 1 pound fresh haricots verts, trimmed and cut into 2 to 3-inch long pieces
- 1/4 cup water
- 1/4 teaspoon salt
- 1/2 cup minced shallots, about 4 shallots
- 1/4 cup extra-virgin olive oil or avocado oil
- 3 tablespoons white balsamic vinegar
- 1/4 teaspoon salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 1 pint halved cherry or grape tomatoes
- 1/4 to 1/2 cup crumbled feta cheese
Instructions
- In a large skillet, toast the sliced almonds over medium heat for about 5 minutes or until golden brown, stirring frequently. Transfer to a bowl to cool.
- In the same skillet, add the haricots verts, water, and 1/4 teaspoon salt. Cover and cook over medium-low heat, stirring occasionally for 7 to 10 minutes until nearly tender. Remove the lid and increase heat to medium-high until the liquid evaporates, about 2 to 5 minutes. Transfer the green beans to a large serving bowl.
- In a small bowl, whisk together the minced shallots, olive oil, white balsamic vinegar, 1/4 teaspoon salt, and black pepper. Let it marinate for about 10 minutes while the green beans finish cooking.
- Once cooled, add the toasted almonds, halved tomatoes, and feta cheese to the green beans. Pour the dressing over and toss gently to combine. Serve at room temperature.
Notes
Ensure to watch the almonds closely while toasting to avoid burning.
This salad can be served warm or at room temperature, making it versatile for any meal.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.