Green Bean-Citrus Salad with Almonds
By á-4084
Rate this recipe
4.3/5
(4 Votes)
Ingredients
- Kosher salt
- 2 pounds green beans, trimmed and halved
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 2 tablespoons champagne vinegar or white wine vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 1/2 cup extra-virgin olive oil
- 2 blood oranges, cut into segments
- 1 navel orange, cut into segments
- 1 ruby red grapefruit, cut into segments
- 1/2 cup chopped fresh cilantro or mint
- 1/4 red onion, thinly sliced
- 1 red jalapeno pepper, thinly sliced (remove seeds for less heat)
- Freshly ground pepper
- 1/4 cup sliced almonds, toasted
Details
Adapted from foodnetwork.com
Preparation
Step 1
Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours.)
Whisk the lime juice, orange juice, vinegar, mustard and honey in a large bowl. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the green beans, orange and grapefruit segments, cilantro, red onion and jalapeno; toss to combine. Season with salt and pepper; sprinkle with the almonds.
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