Green Bean and Sweet Onion Salad with Jalapeno Dressing



Dressing:
1 jalapeno pepper
1/4 cup extra-virgin olive oil
2 tablespoons wine vinegar
1/2 teaspoon each salt and pepper


4 cups green beans, trimmed
1/2 cup thinly sliced sweet onion
2 tablespoons slivered almonds or toasted pine nuts


1. Dressing: Wearing rubber gloves, seed and mince jalapeno. In a large bowl, whisk together jalapeno, oil, vinegar, salt and pepper.
2. In a large pot of salted water, cover and cook green beans until tender-crisp, about 3 minutes. Drain and chill in cold water. Drain and pat dry. Add green beans and onion to dressing; toss to coat. Refrigerate and sprinkle with almonds before serving.

4 servings.

Canadian Living