Green Bean and Almond Salad

I made one of our favorite salads for lunch on Monday with fresh green beans from the Rhinebeck Farmer's Market and cherry tomatoes from my own plants, now safely residing on the sun porch in order to continue the harvest.

The recipe is from The Accidental Vegan by Devra Gartenstein.   Now I will admit that I am not a vegan and not particularly tempted to abandon my meat-loving ways, but there are several recipes in this book that have become staples in this household, especially among the salads and soups.  

This is basically the recipe in the book, except that I left out the dill and I use less oil.  Also Ms. Gartenstein states that this serves 4 – 6 and I cannot imagine dividing this between 6 people.  It makes 4 small servings, and we have been frequently known to divide the entire recipe between the two of us.

Green Bean and Almond Salad

1/2 pound green beans, trimmed and halved crosswise

10 cherry tomatoes, cut in quarters    

1/4 cup sliced almonds

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1/4 teaspoon sea salt or to taste

black pepper to taste

Blanch the green beans by dropping them in boiling water for 30 seconds, then draining them and rinsing them immediately with cold water to cool.  Alternately plunge them into a bowl of ice water after draining.

Combine the oil, vinegar, salt and pepper in a large bowl.  Stir in the tomatoes and the beans and toss to combine well.  Add the almonds, toss, and serve,

note:

There is usually dressing left over in the bowl after serving this salad.  This is a combination of the oil and vinegar and the juice from the tomatoes and it is wonderful.  Frankly I just want to drink it, but I don't.  I save it and it makes a fabulous dressing for a simple salad.