Green Bean Salad with Toasted Almonds and Tart Cherry Vinaigrette
This fresh green bean salad is the perfect side dish to bring to any holiday or dinner party!
Author: Crystal Cartier
Recipe type: Sides
Cuisine: Gluten-Free, Vegan
Ingredients
⅓ cup minced shallots (~1 shallot)
⅓ cup extra-virgin olive oil
2 Tablespoons balsamic vinegar (thin, not thick aged)
2 Tablespoons apple cider vinegar
¼ cup chopped fresh mint
1½ teaspoons sea salt
1 teaspoon sugar
½ teaspoon black pepper
⅔ cup dried tart cherries
2 pounds trimmed slender green beans (such as haricots verts)
½ cup slivered almonds
Instructions
Toast almonds at 350 degrees for 5-6 minutes. Keep a close eye as they burn quickly.
Whisk first 8 ingredients in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; re-whisk before using.
Fill large bowl/ half of sink with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.
Toss green beans, almonds, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.
ENJOY!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2015/12/16/green-bean-salad-with-toasted-almonds-and-tart-cherry-vinaigrette/