Ingredients

• 2 pounds fresh green beans, trimmed
• 1/2 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/2 cup sliced almonds

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Instructions

1. Place beans in a large saucepan, and cover with water. Boil beans until soft but still bright green, about 15 minutes. Transfer beans immediately to an ice water bath to cool. Drain after 3 minutes. Place beans in large bowl. Toss with balsamic vinegar, stir in th olive oil.
2. Place the almonds in a heavy skillet over low heat; cook until golden. Toss almonds into the green bean salad. Serve at room temperature or chilled.