This simple green bean salad with a lemon maple vinaigrette is tossed with red onions and topped with hickory smoked almonds. Fresh and delish!
1 pound fresh green beans, stem ends removed
1 1/2 T sherry or balsamic vinegar
1 T maple syrup
1/2 t Dijon mustard
1/2 t coarse or Kosher salt
Fresh ground black pepper to taste
2 T extra-virgin olive oil
1 T lemon olive oil or 1 T lemon juice and zest
1 small red onion, sliced thin into half rounds and soaked in cold water for 15 minutes, then drained
1/2 c smoked hockory almonds, rough chopped
Cook green beans in a large pot or skillet of boiling salted water until crisp tender. (I boiled mine for 4 minutes. If you prefer them softer, add an extra minute.)
Run under cold water or put in an ice bath. Drain and place on paper towels to dry.
Combine vinegar, maple syrup, mustard, salt and pepper in a large bowl. Whisk in oils. Add beans and onions and toss well. Top with almonds and serve!
Keywords: green bean salad recipe, fresh green bean recipes, cold green bean salad recipe,