Green Bean, Red Rice, and Almond Salad from 'The French Market Cookbook
Green Bean, Red Rice, and Almond Salad from 'The French Market Cookbook is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Serious Eats
flat leaf parsley leaves
Set up a steamer. Steam the green beans, tightly covered, until just cooked through but not limp, 7 to 8 minutes. Set aside to cool. The beans can be cooked the day before.
In a large salad bowl, whisk together the almond butter, olive oil, lemon juice, vinegar, and salt.
Add the cooked beans and turn them gently in the dressing to coat. Stir in the rice. Taste and adjust the seasoning. The salad may be made a few hours in advance up to this point. Cover and refrigerate.
Just before serving, add the chopped almonds and parsley, sprinkle with black pepper, and toss to combine.
Wine Pairing :
- gruener veltliner
- sauvignon blanc
Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.