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.


serves 2


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.


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


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


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


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;


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


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