Almond and Blue Cheese Green Beans
In just 15 minutes, whip up a batch of green beans layered with a spicy dressing, toasted almonds, and lots of blue cheese. This is a quick and easy side dish that can be served warm or cold.
Servings: 6 servings
Calories: 263kcal
Equipment
- stock pot
- serving platter
Ingredients
- 1 pound French green beans ends trimmed
- 2 tablespoons red wine vinegar
- 2 tablespoons spicy brown mustard
- ½ teaspoon crushed red pepper
- 1 teaspoon Morton kosher salt
- ⅛ teaspoon finely ground black pepper
- 6 tablespoons extra virgin olive oil
- ½ cup sliced almonds toasted
- 4 ounces crumbled blue cheese
Instructions
- Bring a large pot of water to a boil. Generously, season with salt. Cook green beans for 3–5 minutes until tender but still crunchy. Drain and set aside.
- Add red wine vinegar, spicy brown mustard, crushed red pepper, salt, and pepper to a mixing bowl, and whisk to combine. While whisking, drizzle in extra virgin olive oil until fully combined. Toss the cooked green beans, sliced almonds, and blue cheese in the dressing.
- Transfer to a serving platter. This dish can be eaten slightly warm or cold straight out of the refrigerator.
Notes
To toast almonds, cook over medium heat in a saute pan, stirring often, until the almonds are slightly browned and you smell a toasty aroma, about 2–5 minutes.
Make Ahead: This dish can be made up to 3 days ahead of time. Store in the refrigerator until you're ready to serve. Keep almonds separate until right before serving.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 6 days. The green beans can be eaten cold, straight out of the fridge.
Nutrition
Serving: 1serving | Calories: 263kcal | Carbohydrates: 8g | Protein: 7g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 668mg | Potassium: 278mg | Fiber: 3g | Sugar: 3g | Vitamin A: 719IU | Vitamin C: 9mg | Calcium: 153mg | Iron: 1mg
