Green Beans and Almonds
Toasted nuts add just the right amount of crunch to this tasty side, while our mustard vinaigrette gives it zing
Halve green beans; quarter tomatoes. Bring large pot salted water to a boil; add beans. Cook until crisp-tender, 3 min. Drain; rinse under cold water until cool, 1 min. Pat dry.
In dry skillet over medium heat, cook almonds, stirring, until toasted, 5 min.; let cool. In large bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper. Add beans; toss until coated. Transfer to serving plate. Top with tomatoes, almonds and red onion.
Servings: 4. Active time: 20 min. Total time: 25 min.
Calories: 120 Protein: 3g Fat: 11g (3g sat.) Chol.: Omg Carbs.: 8g Sodium: 180mg Fiber: 3g Sugar: 3g
Strawberry Rosé Sipper
Our easy-prep fruity syrup comes together in minutes make an extra batch to drizzle over pancakes or waffles
In food processor, puree berries; strain. In pot, mix sugar, ½ cup water and puree; over medium heat, bring to boil. Reduce heat to medium-low, cook, stirring, until sugar is dissolved, 1-2 min.; let cool.
This story is from the February 20, 2023 edition of Woman's World.
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This story is from the February 20, 2023 edition of Woman's World.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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