Unfortunately, I am always on a diet but can never keep the line because I am too greedy; therefore, I alternate periods of starving with days in which I eat a lot with crazy joy.
One of my diet nightmares is having to consume a lot of vegetables which simply boiled. They bring me unspeakable sadness. This is why I prefer to make strange combinations so that they have a better flavor.
For this reason, I am always on the hunt for vegetable and salad recipes that can inspire me. I took this tastier approach to eating boiled green beans and adapted it from a recipe by chef Giorgio Locatelli.
Green bean and red onion salad
- Preparation time: 60 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 1 lb. 8 oz (700 grams) of boiled green beans
- 4 red Tropea onions
- 4 oz (100 grams) of sliced almonds
- Extra virgin olive oil to taste
- Red wine vinegar to taste
- Salt and pepper to taste
- Instructions
- Boil the green beans in water for about ten minutes. They must be boiled, but remain crunchy.
- Clean the onions and cut them into slices.
- In a small pan with oil, toast the almonds until they take on a nice golden color. As soon as they are ready, put them in a saucer.
- In the same pan, cook the red onions for about ten minutes over a very low heat, adding a little water if necessary.
- Place the green beans, onions, and almonds in a serving dish.
- In a bowl, mix the oil with the vinegar, salt, and pepper with a fork and season the side dish with this sauce.
