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  • 1 1/2 pints fresh green beans, stem ends trimmed
  • 1 1/2 tablespoons sherry vinegar
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 small red onion, halved, and thinly sliced
  • 1/3 cup smoked almonds, roughly chopped


  1. Cook beans in a large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Transfer to an ice bath; drain. Pat dry.
  2. Combine vinegar, maple syrup, mustard, salt and pepper in a large bowl; whisk in oil. Add beans and toss well. Let stand 20 minutes, tossing once or twice.
  3. Soak onion in ice water 10 minutes. Drain; pat dry. Add to beans; toss. Transfer to a serving platter, and top with almonds.

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The recipe was originally published as Green Bean Salad with Smokehouse Almonds on

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