1 10oz package organicgirl i heart baby kale
¼ pound fresh yellow wax beans
¼ pound fresh Romano beans (or green beans)
¾ cup of toasted chopped almonds
1 shallot, chopped
2 small garlic cloves
1 large bunch of basil (approx. 2 cups)
2 Tbsp. red wine vinegar
2 tsp. of red pepper flakes (I like New Mexican chile flakes)
½ cup olive oil
salt & pepper
Trim ends of beans. Bring pot of water to a boil. Add beans and boil for 2 minutes – You want the beans to still be crunchy so do not overcook. Drain, rinse under cool water and set aside.
In a food processor or blender mix the following ingredients: Shallot, garlic cloves, basil leaves, red wine vinegar and red pepper flakes. As the dressing is mixing, slowly drizzle in the olive oil. Add more olive oil if you like a thinner consistency.
Toss the cooled beans with the dressing, reserving a portion of the dressing to be served at the table. Add beans on top of the baby kale salad greens, top with toasted almonds and serve.
Enjoy the crunch of fresh summer beans!
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