spring beans

It is still a little early for green beans to sprout in the New York area; these are Georgia-grown. I paired them with almonds (a classic combo) and juicy, ripe mango. I don’t often use mango, but it packs a punch in this dish.

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serves 2

INgredients

5 ounces green beans

¼ cup almonds

½  mango

pinch sea salt

Process  Dry roast the almonds in a cast iron or stainless steel skillet; heat the skillet and then add the nuts, turning them so all sides are exposed to the heat.

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Remove from pan and allow to cool. When cool, slice each almond in half, lengthwise.

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Set aside. Wash the green beans by immersing them in water.

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Remove the tough ends; cut the beans into one-inch pieces.

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Fill a deep skillet with water. Add a pinch of salt and bring to a rolling boil.  Add the cut beans and cook for about one minute, until the beans float to the surface of the water. Use a wire mesh skimmer or slotted spoon to remove them;

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set aside. Cut a ripe mango in half; cut the half into small, half-inch-long pieces.

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Assemble the salad: place the green beans in individual bowls; add the mango pieces and almond slivers. The juicy mango stands in for a dressing: it is all you need.

©Nancy Wolfson-Moche 2014