Green Bean Salad Amandine

Cooking Light 2009

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1  lb  French haricots vert, trimmed
• 1  tablespoon sherry wine vinegar
• 1 1⁄2 teaspoons extra virgin olive oil
• 1  teaspoon Dijon mustard
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1  tablespoon  sliced almonds, toasted

Directions

1. Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well.
2. Pat beans dry with paper towels.
3. Combine vinegar, oil, mustard, salt, and pepper in a medium bowl, stirring with a whisk until well blended. Add beans to vinegar mixture; toss well to coat. Sprinkle with almonds.