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Source: America's Favorite Food Associations

Almond-Green Bean Salad
Green beans and almonds are made for each other, as this fresh-tasting bean salad demonstrates very well!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
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3/4 pound green beans, trimmed and cut diagonally into 1 1/2 inch pieces
4 slices bacon, cut into 1 inch pieces
1 cup halved cherry tomatoes
1/3 cup sliced red onion
2 tablespoons balsamic vinegar
1 tablespoon vegetable oil
1/4 teaspoon pepper
4 large butter lettuce leaves, or 8 smaller ones
salt, to taste if needed
1/3 cup slivered almonds, toasted

In small saucepan cook the beans for about 5 minutes in 1 inch of boiling water, covered, just until crisp-tender. Rinse under cool, running water and drain well. When dry, transfer to a mixing bowl.

In medium skillet set over medium to medium-high, cook the bacon until crisp. Using a slotted spoon, transfer the bacon pieces to paper towels to drain.

Add the tomatoes, onion, vinegar, oil and pepper to the mixing bowl with the beans and toss gently but well. Taste and add salt, if needed.

Line a serving platter or individual plates with lettuce leaves and spoon the bean salad on top. Scatter the almonds and bacon over the salad and serve. 

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