It’s summertime, when I like a cool veggie side, but want something more substantial than a leafy salad. This green bean salad fits the bill, with lots of crunch from the beans, the nuttiness of toasted almonds, and egg for more substance. The dressing completes this simple tangy dish. Great for bringing to a summer picnic or bbq!

Guessipe

• 2 lbs green beans, snapped in half
• 1/4 cup slivered almonds
• 4 eggs, boiled 8 minutes to jammy, then cut into wedges
• 4 shallots, thinly sliced
• salt and pepper to taste

DRESSING

• 1/4 cup olive oil
• 2 cloves garlic, minced
• 3 TBSP balsamic
• 3 TBSP lemon juice
• 1 TBSP mustard

Cook the green beans in salted boiling water for 1 minute. Remove the beans into ice water and drain.

Toast the slivered almonds in a pan until brown and fragrant.

Whisk all Dressing ingredients together until well combined.

Toss the green beans, shallots, and dressing together. Top with the almonds and egg wedges. Salt and pepper to taste.