The current/balsamic dressing takes these stringbeans from the mundane to the marvelous. My guests could not get enough of this dish! Luckily I made enough for an army so there was even a little left over for me!
This recipe is appropriate for SCD and GAPS diets as well as Paleo/Primal. For anyone with digestive conditions, the stringbeans should be well cooked.
Stringbeans provide significant amounts of iron, phosphorus, magnesium, manganese and potassium, as well as folic acid, thiamine, B6 and molybdenum. They are also high in fiber.
Even people who do not like stringbeans, like this dressing. Let me know how you like it!
- 1 pound stringbeans cleaned with stems off
- 3/4 cup slivered almonds (where to buy soaked nuts)
- 3/4 cup extra virgin olive oil (where to buy high quality olive oil)
- 1/4 cup aged balsamic vinegar (where to buy aged balsamic vinegar)
- Sea salt (where to buy sea salt and spices)
- 3 cloves fresh garlic minced
- 1/2 cup currents
- Steam the stringbeans lightly so that they are still crunchy and let cool and refrigerate
- Mix all the ingredients for the dressing in a jar and let marinate overnight
- The oil and vinegar should be in a 3 to 1 ratio
- Shake the jar when you can so the flavors can blend
- If it is very thick add more oil
- Pour over the cooked stringbeans when ready to serve the next day
- Sprinkle almonds on top
- Serve cold
This post is shared at: Summer Salads Sunday, My Meatless Monday, Monday mania, Slightly Indulgent Tuesday, Tasty Tuesday Naptime, Traditional Tuesday, Heath & Soul Hop, Gluten Free Wednesday, Mommy Club, Creative Juice Thursday, Full Plate Thursday, Tastastic, Simple Lives Thursday, Pennywise Platter, Foodie Friday, Country Homemaker Hop, Fresh Bites Friday, Seasonal Celebration