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Green Bean, Red Rice and Almond Salad
Recipe adapted from Clotilde Dusoulier, The French Market Cookbook (Clarkson Potter)
Yield: 8 servings
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
⅔ cup sliced almonds
2 pounds haricots verts or thin green beans, trimmed
3 tablespoons all-natural unsweetened almond butter
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon fine sea salt, plus extra if needed
3 cups cooked and cooled red or brown rice (from about 1 cup uncooked rice)
1 cup chopped flat-leaf parsley
¼ teaspoon freshly ground black pepper
1. To a small skillet set over medium-low heat, add the almonds and toast until golden-brown, shaking the pan often, about 5 minutes. Transfer the almonds to a cutting board and once cool enough to handle, roughly chop.
2. In a large saucepan set over high heat, bring 1 inch of water to a boil. Insert a steamer basket, add the green beans, cover the pan and reduce the heat to low. Steam the green beans until they are al dente, 7 to 8 minutes. Transfer the green beans to a rimmed baking sheet and set aside to cool. (The green beans can be cooked 1 day before serving).
3. In a large bowl, whisk together the almond butter, olive oil, lemon juice, vinegar and the 1 teaspoon of salt. Add the cooked green beans and use tongs to coat them with the dressing. Stir in the cooked rice. Taste and adjust the salt, if necessary. Add the chopped almonds, parsley and black pepper, toss to combine and serve. Calories per Serving: 250; Sodium: 310mg; Total Carbohydrate: 28g; Fiber: 5g; Protein: 8g; Fat: 13g
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