This is so yummy and can actually be made all year round. It is a lovely side with chicken (see Easy Peasy Chicken) and is fresh and crisp. Nothing bad in it, and makes a very pretty presentation. I made this with my easy peasy chicken and it was perfection on a plate along with the rice pilaf. ( or any rice)
1 lb. fresh string beans ( trim off stringy ends)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated lemon zest
1/4 cup chopped toasted almonds ( just coarsely chop up almonds or throw into mini chopper if you don’t have a good knife.)*
Kosher Salt and Freshly Ground Pepper
In a large pot of boiling salted water, cook the stringbeans until crisp tender , about 3 to 5 minutes. I use the pasta colander which fits into the boiling water ( so easy ) Drain and return to the pot. Toss with olive oil, fresh lemon juice, and chopped toasted almonds. sprinkle with lemon zest and season with salt and pepper right before serving.
* to toast almonds, place on baking sheet at 400 degrees for app. 5 minutes, but they burn easily so if you smell them before 5 minutes, remove them from oven.