Salad with beans, onions, and almonds
Description
Minimum effort — excellent result. This vegetable salad will surprise you with its unusual taste. Can be served immediately.
Instructions
- 1
Step 1
1. Prepare a bowl with ice water. Trim the ends of the beans.
- 2
Step 2
2. Thinly slice half of the fennel, celery, and half an onion. Mix the fennel with lemon juice to prevent discoloration.
- 3
Step 3
3. In a small bowl, mix vinegar, water, salt, and sugar together. Add the onion and set aside to marinate for about an hour. If you're short on time, 30 minutes will suffice.
- 4
Step 4
4. Meanwhile, bring salted water to a boil in a large pot. Add the beans and cook until tender, about 4 to 5 minutes. Plunge the beans into a bowl of ice water. Drain and dry. Heat a large skillet over medium heat and add 1 teaspoon of olive oil. Add the almonds and toast until golden, about 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer the almonds to a plate, let cool, then halve or cut into 3 pieces.
- 5
Step 5
5. Mix the green beans with fennel, celery, pickled onions, and almonds. Add 2 tablespoons of the pickled onion marinade and 2 tablespoons of olive oil to the mixture.
- 6
Step 6
6. Season well with salt and pepper. Mix the salad and serve immediately.