Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Summer Beans with Lemon and Almonds


Posts : 26734
Thanked : 1361
Join date : 2013-01-12

Summer Beans with Lemon and Almonds

Post by Lobo on Sun 17 Jan 2016, 9:48 pm

Summer Beans with Lemon and Almonds

Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4
Celebrate summer’s bounty with this colorful bean salad, a perfect companion to grilled meat or seafood and a welcome dish on a barbecue or picnic table. You can blanch and marinate the beans in advance, then top with the almonds just before serving.

  • 98


  • 1/4 cup almonds
  • 1/2 lb. green beans, trimmed
  • 1/2 lb. yellow wax beans, trimmed
  • Salt, to taste
  • 1 Tbs. extra-virgin olive oil
  • 2 Tbs. chopped fresh tarragon
  • Grated zest and juice of 1 lemon
  • Freshly ground pepper, to taste


Preheat an oven to 350°F.

Spread the almonds on a baking sheet, transfer to the oven, and toast until lightly browned and fragrant, about 10 minutes. Pour onto a cutting board and let cool. Coarsely chop the almonds.

Cut the beans in half on the diagonal, if desired. Bring a large saucepan of lightly salted water to a boil over high heat. Have ready a large bowl of ice water. Add the beans to the boiling water and cook until just tender, 3 to 4 minutes. Drain the beans and transfer to the ice water to cool. Drain well and place in a large bowl.

Add the olive oil, tarragon, lemon zest and lemon juice to the beans. Stir to mix well, then season with salt and pepper. Transfer the beans to a platter, top with the almonds and serve. Serves 4.

Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).

    Current date/time is Tue 21 Nov 2017, 11:45 am