Mostly from The Healthiest Meals on Earth
Prep time: 10 minutes
Steam time: 5 minutes
Serves 4
Ingredients:
1 lb/450g yellow beans, washed and stems removed (a mix of yellow and green will look lovely)
Dressing:
¾ c pomegranate juice
¼ cup extra virgin olive oil
1 tbsp lemon juice
2 tbsp fresh mint, chopped
¼ tsp dry mustard
Small pinch of salt
¼ cup sliced almonds
Extra chopped mint for garnish
Directions:
1. Combine all the dressing ingredients in a blender. (I love my Braun immersion blender for this job…much easier to clean up). Blend until the mint is finely chopped.
2. Steam or boil the beans. I like to use the microwave – 5 minutes or so - still tender crisp.
3. In the meantime, toast the almonds in a small non-stick skillet and set aside.
4. Place the drained beans in a serving bowl. Sprinkle with toasted almonds and additional mint and drizzle with dressing. Toss, taste for seasoning and serve. (Ruth’s note: this is great cold over a salad or hot as a side dish with roasted fish, chicken or meat. My daughter found it too tangy, so she added a little more honey to hers)
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