This flavor-packed lemon garlic Green Bean Salad Recipe is the ultimate low-carb, low-calorie, and gluten free dish. Make forward and serve it at room temperature. And should you’re serving a crowd. This recipe is the proper side dish in my book. It’s often served at room temperature, and you’ll put together most of it the night before, and simply add the finishing touches earlier than you serve.
Green Bean Salad RecipeCourse: Salad, SidesDifficulty: Easy
1 pound green beans – trimmed and cut into pieces
1/4 cup sliced almonds or other nuts
1/4 cup water
1 clove garlic
1 tablespoon lemon juice
1/6 cup crumbled feta cheese (optional)
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
Pinch of red pepper flakes
1/2 teaspoon fine sea salt – divided
Pinch of freshly ground black pepper
Optional garnish: torn or chopped basil leaves, lemon zest
- Cook the almonds in a large skillet over medium heat for 3 min, stirring continuously. Reduce heat to medium-low, and proceed stirring till they’re aromatic and turning golden on the edges, about 1-2 min. Transfer the almonds to a bowl to chill.
- In the same skillet over medium warmth, add the green beans, water and 1/4 teaspoon salt. Cover and cook, stirring occasionally, till the beans are practically tender, about 7-10 minutes. Take away the lid, raise heat to medium-high, and cook till the liquid evaporates, about 3-5 min. Take away the skillet from the heat and put aside.
- In the meantime, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining 1/4 teaspoon salt. Put aside.
- As soon as the green beans are done cooking, whisk the olive oil combination as soon as extra, then pour it into the skillet. Pour the almonds again into the skillet, and add the feta. Toss to mix, then taste and add extra lemon juice or black pepper if needed.