Bring a large pot of salted water to a boil. Have ready a bowl of ice water. Drop the beans into boiling water and cook until crisp-tender, 1 to 2 min. Use a slotted spoon to remove the beans. Transfer them immediately to the ice water to stop them from cooking. Drain well and place the beans in a large bowl.
Toast the almonds in a small skillet over medium high heat until golden, 2 to 3 min.
In a small bowl, whisk together the olive oil, lemon juice, basil, garlic, salt and pepper.
Pour the lemon-basil dressing over the beans and toss well to combine. Sprinkle the almonds over the top of the salad and serve.
Originally Submitted
4/15/2012
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