Green Bean & Almond Salad

The almonds are essential to this dish because they complement the natural sweetness of the green beans. Toasting the almonds also adds a richer flavor. If time permits, chill the green beans a little with the dressing and toss in the almonds at the last second so they retain their crunch.

SaladSide Dish
Gluten FreeVeganVegetarian






1 pound
green beans, trimmed
1/2 cup
Fisher® Slivered Almonds
1 teaspoon
vegetable oil
1 tablespoon
Dijon mustard
1 tablespoon
fresh lemon juice
1 tablespoon
sherry vinegar
1/2 teaspoon
capers, roughly chopped, plus 1 teaspoon brine
1/3 cup
extra-virgin olive oil

Food Safety Instruction

Wash Hands
Rub Produce
Wash Surface


  1. Cook green beans in boiling salted water 2-3 minutes or until crisp-tender. Drain, then transfer to large bowl of ice water until cold. Drain well.
  2. Meanwhile, cook Fisher® Almonds in hot vegetable oil in small skillet on medium heat until golden brown, stirring frequently. Remove from pan.
  3. Whisk mustard, lemon juice, vinegar, capers and brine in medium bowl. Slowly whisk in olive oil until well blended. Add green beans; toss until coated. Sprinkle with nuts just before serving.