Green Bean Salad with California Chile Almonds

Green Bean Salad with California Chile Almonds

Posted by Adam Cole on Jan 22nd 2018

Green beans and almonds are a classic combination. In French cookbooks, they may be titled “Haricots Verts Amandine”. American recipes will often call them “Green Beans Almondine”. You can find lots of different recipes, but most of them call for serving the beans hot with a topping of toasted almonds. This recipe is… quite different from that. It can be served hot, and works fine if you want to saute the beans and the peppers. But it is just as good (or better!) served cold, not to mention less work. Make it for a delicious lunch all on its own, or serve as a side dish with dinner. Make it a day ahead, it holds really well and is just as good on Day 2! That makes it a great option for barbeques, pot lucks, fundraisers, etc.

INGREDIENTS

½ lb Green Beans, ends cut off

TT Kosher Salt (for blanching green beans)

3ea Bell Peppers, to roast. Mix up the colors if you like- 1 red, 1 yellow, 1 orange. (Want to skip the roasting step? Use canned or jarred roasted peppers)

2ea Shallots, pickled (see simple recipe below. Want to skip this step? Use pickled pearl onions that you find in the pickle section of the grocery store)

3-4oz Ag Standard California Chile Almonds, rough chopped

TT Ag Standard California Chile Seasoning Blend

¼ cup Extra Virgin Olive Oil (we really like California Olive Ranch)

1 cup Greek Yogurt (optional- omitting the yogurt makes this a vegan dish)



DIRECTIONS

  1. Blanch green beans in boiling, salted water for about 1-2 minutes. You want them to be a little crunchy and still bright green. Strain and place in ice water for 2 minutes to stop the cooking process and chill. Remove from ice water and pat dry with paper towels. Cut blanched beans into 1-2” pieces. Hold until needed.
  2. On a gas burner- turn heat on high and roast peppers over open flame until completely black and charred on all sides. Place in a bowl and cover with plastic wrap to steam peppers while they are still hot. After about 5-10 minutes (when peppers are cool enough to handle) clean peppers by removing all of the charred skin and seeds with paper towels. This might take several paper towels, it’s ok. Once peppers are clean, chop into small, bite size pieces or strips.
  3. Place blanched green beans, roasted peppers, ½ of the rough chopped almonds and pickled shallots (or pearl onions) in a mixing bowl. Season with California Chile Seasoning Blend and drizzle with olive oil. Toss all together in the bowl. Check the seasoning and add more if needed. Want a little more of a vinegar punch? Add a few more pickles or a few drops of the pickling liquid. At this point, you can serve immediately, or cover and refrigerate until ready to serve.
  4. To Serve--- Using a big spoon, Spread Greek yogurt out in the bottom of your serving dish. Place green bean salad on top. Garnish salad with remaining rough chopped almonds and another pinch of California Chile Seasoning Blend.



PICKLED SHALLOTS

…If you take the time to make these, you won’t be disappointed. They’re really easy to prepare, hold for a long time (like easily 3-4wks) and make a great condiment for lots of different things- think sandwich or burger (in place of regular pickles) or a new addition to your Bloody Mary…

2 ea Shallots, peeled and sliced thinly (like as thin as you can. If you’ve got a mandolin, use it!)

1 sprig Fresh Thyme (optional)

¼ cup Water

½ cup Granulated Sugar

1 cup Red Wine Vinegar

  1. Slice shallots and place in a small container or bowl along with sprig of fresh thyme.
  2. In a small sauce pot- bring water, sugar, and vinegar to a boil. Stir to make sure sugar is dissolved.
  3. Pour over sliced shallots and cover with lid or plastic wrap. Leave on counter to cool all the way down to room temperature, about an hour. Refrigerate until needed.