As our final summer holiday approaches (sighhhhhh), I’m looking forward to a 3-day weekend filled with family, friends, boozy cocktails, and last but certainty not least, some great food! I refuse to let the summer come to a close without one final smorgasbord. And, per my priorities list, I started thinking about this menu weeks ago. I’m hoping for all my favorite cookout foods… mac n’ cheese, baked beans, coleslaw, cheesy potatoes, and the list goes on and on…

Amongst this carb and cheese-filled paradise, I figured it  wouldn’t hurt to have a healthy-ish option in there to make us feel a tad better about our weekend choices. It’s all about balance, right?! That’s why I created this delightful Green Bean Almondine salad. Unlike traditional Green Bean Almondine, my take on this recipe uses just slightly cooked green beans and is served chilled. By just quickly blanching the beans, they keep a nice crunchy texture and their beautiful bright green hue. Seriously guys, this will be a perfect addition to your upcoming cookout or bbq!

Happy labor day weekend! Be safe, have fun, and remember, your diet starts on TUESDAY! 😉

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Green Bean Almondine

This ain't your grandma's green bean almondine. Try my version featuring fresh, just cooked green beans, grated parmesan, and toasty almonds.

Course Side Dish

Cuisine American, French

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 8

Ingredients

• 2 lbs fresh green beans
• 4 cloves fresh garlic, chopped
• 4 tbsp butter
• 1/2 cup grated parmesan
• 1/3 cup slivered almonds, toasted
• salt and pepper to taste
• olive oil for serving

Instructions

1. Prepare your green beans by splitting off any bad ends. While preparing your green beans, prep a large pot of boiling water, heavily salted.
2. Once the water is boiling, add the fresh green beans and cook for 4-5 minutes. Do not overcook! Green beans should still have a nice bite to them. If you pick one up with a fork and it droops on the ends, you cooked the beans too long.
3. Immediately remove the green beans from the boiling water and add to an ice/water bath for 3 minutes or until the green beans reach room temperature. Drain the green beans and set aside.
4. In a dry pan over medium heat, toast the slivered almonds until just turning brown. Remove from the heat and allow to cool.
5. Using the same pan, over medium-low heat, melt the butter. Once melted, add the chopped garlic and cook for 3-5 minutes. Keep a close eye. Make sure not to burn.
6. Remove the butter garlic mixture from the heat and allow to come to room temperature.
7. Combine the green beans, garlic butter, cheese, and almonds in a large bowl and stir to combine. Season with salt and pepper to taste.
8. Refrigerate until ready to serve. Before serving, drizzle with just a bit of olive oil to freshen the salad and give it a shiny finish.