Green Bean, Red Rice, And Almond Salad From 'The French Market Cookbook'

• 2 pounds (900 g) haricots verts or thin green beans, trimmed
• 3 tablespoons all-natural unsweetened almond butter
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon cider vinegar
• 1 teaspoon fine sea salt
• 3 cups (450 g) cooked red rice or brown rice, cooled (from about 1 cup (200 g) uncooked rice)
• 2/3 cup (85 g) almonds, toasted and roughly chopped
• 1 cup (20 g) chopped fresh flat-leaf parsley leaves
• Freshly ground black pepper

1. 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.
2. In a large salad bowl, whisk together the almond butter, olive oil, lemon juice, vinegar, and salt.
3. 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.
4. Just before serving, add the chopped almonds and parsley, sprinkle with black pepper, and toss to combine.

allnatural, extravirgin olive oil, freshly squeezed lemon juice, cider vinegar, salt, rice, almonds, parsley, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2013/08/cook-the-book-green-bean-red-rice-almond-salad-from-french-market-cookbook.html (may not work)