This recipe is all about the dressing. Mint, jalapeño, and garlic create bring a welcome balance of cool spice to the beans. Chopped almonds add texture.
Ingredients
- 1 lb green beans
- 1 clove garlic, coarsely chopped
- 1 jalapeño, seeded
- 2 tbsp lemon juice
- ⅓ cup loosely packed mint leaves
- 3 tbsp extra-virgin olive oil
- ¼ tsp salt, plus more for blanching
- ¼ tsp freshly ground black pepper
- ¼ cup chopped almonds
- 1 fresh red chile for garnish (optional)
Preparation
- Bring a large pot of salted water to a boil. Prepare a large bowl of ice water.
- As the water heats, trim off and discard the ends of the green beans. Set aside.
- Transfer the garlic, jalapeño, mint, lemon juice, olive oil, salt, and pepper to a food processor or blender. Process until smooth.
- Once the water is boiling, transfer the green beans to the pot and cook until just barely tender, about 1 minute. Transfer the green beans immediately into the ice water. Allow to chill completely, then transfer to kitchen towels to drain.
- Transfer the green beans to a shallow container and pour the dressing over them. Toss to combine. Allow to stand for at least 30 minutes at room temperature and up to overnight, covered and refrigerated.
