1 1/2 lb green beans, ends sipped
3/4 tsp salt
1/4 cup extra virgin olive oil
1/3 cup red onion, finely chopped
1 1/2 tsp lemon juice
1/4 tsp black pepper
1/4 cup sliver almonds, unsalted
Add salt & green beans to a large sauce pan of boiling water for 5 minutes; beans will still be crisp. Drain & place in a large bowl.
Heat a small skillet over medium-low heat; add in slivered almonds. Stir constantly to keep almonds moving so they don't burn. Once lightly toasted, remove and set almonds aside.
Heat olive oil in the small skillet over medium heat. Add onion and cook until tender. Add lemon juice and pepper. Remove from heat and drizzle over green beans. Toss with toasted almonds.
Recipe courtesy of the Delaware Department of Agriculture's 2018 calendar.