This is the newest thing I’ve made that Dennis has said is the Best Thing I’ve Ever Made. He love, love, LOVED this salad. (I did, too, but he was super adamant about it.)
While I was typing this up, I asked him if he could remember what he’d initially said about it. He couldn’t remember specifically, but said, “I wouldn’t know where to begin. It was wicked good. Heaven on Earth. The food of the gods.”
I don’t know how much he’s exaggerating, but it is really, really good. Also, if you’re looking for a light, vegetarian lunch, a big container of this is awesome for midday!
Green Bean, Red Rice, and Almond Salad
Makes 6 servings
From The French Market Cookbook: Vegetarian Recipes From My Parisian Kitchen
6 Tbsp. olive oil, divided
3 Tbsp. orange juice
1 Tbsp. apple cider vinegar
1 tsp. salt
3 cups cooked red (or brown) rice (Follow the directions on the bag.)
2/3 cup toasted almonds
1 cup chopped flat-leaf parsley
Pepper to taste
Put 3 Tbsp. olive oil in a skillet over medium-high heat. Once the oil is hot, saute the beans until crisp-tender, 3-5 minutes. Set aside to cool.
In a large bowl, whisk together the almond butter, remaining olive oil, lemon juice, vinegar, and salt.
Add the cooked beans to the dressing and turn them gently to coat. Stir in the rice.
Just before serving, add the chopped almonds and parsley, sprinkle with black pepper to taste, and toss to combine.
