I LOVE fresh, crispy green beans in a cold salad during the holidays! And this dish is so simple and easy to make. If you prefer warm green beans, just bring the water and green beans to a boil and cook for 5-6 minutes until tender!
1/3 cup almond slivers (optional)
1 pound (LB) green beans trimmed
1/2 lemon juiced
1 tsp minced garlic (or garlic paste)
2 Tbsp olive oil
pepper, to taste
salt, to taste
In a large pot, bring water to a boil. Blanch green beans for 2-3 minutes, until vibrant and crisp. (For a warm dish, bring water and green beans to a boil and cook for 5-6 minutes, until tender.)
Drain and cool under cold water, or in an ice bath.
Whisk together olive oil, garlic, lemon juice, salt, and pepper.
Add blanched green beans and toss to coat.
Stir in slivered almonds if desired.
Serve cold and devour!
Yields ~4 cups
5g total carbs | 2g dietary fiber | 3g net carbs
Serving: 1/2 cup