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Green Bean, Red Rice, and Almond Salad from 'The French Market Cookbook

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 , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 20 minutes
Yield: 6 Servings
Tags: Vegan
Health Score: 70 %

Ingredients:

3 tablespoons

almond butter
85 g

almonds
6 servings

black pepper
450 g

brown rice
1 tablespoon

cider vinegar
20 g

flat leaf parsley leaves
900 g

haricots verts
3 tablespoons

lemon juice
3 tablespoons

olive oil
1 teaspoon

sea salt

Instructions:

  1. 1

  2. 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.

  3. 2

  4. In a large salad bowl, whisk together the almond butter, olive oil, lemon juice, vinegar, and salt.

  5. 3

  6. 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.

  7. 4

  8. Just before serving, add the chopped almonds and parsley, sprinkle with black pepper, and toss to combine.

Wine Pairing :

  • chardonnay
  • 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.