Summer Beans With Preserved Lemon, Almonds, And Rosemary – a delicious recipe with almonds, green, rosemary, extra-virgin olive oil, garlic, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a 5- to 6-quart pan over medium-low heat, toast almonds, stirring until golden, 5 to 8 minutes. Remove from pan.
2
Add about 2 quarts water to pan and bring to a boil over high heat. Meanwhile, rinse beans and trim off stem ends. Add beans to boiling water and cook just until barely tender to bite, 3 to 6 minutes. Drain and rinse with cold water until cool.
3
Rinse preserved lemon thoroughly under running water; discard seeds and pulp. Finely chop lemon and put in a large bowl. Stir in rosemary, olive oil, and garlic, then add beans and salt and pepper to taste.
4
Just before serving, mix in almonds.
5
Note: Nutritional analysis is per serving.
6
You can buy preserved lemons in specialty food stores, or you can make your own (prepare them at least two weeks before using). You can make the salad through step 3 up to 6 hours ahead; cover and chill.
381
kcal
Calories
14
g
Fat
51
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/4 cup sliced almonds, 1 1/2 pounds green, yellow, or purple beans, 2 tablespoons finely chopped fresh rosemary leaves, 2 tablespoons extra-virgin olive oil, and more.
Yes, Summer Beans With Preserved Lemon, Almonds, And Rosemary falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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