If you’re sick of the traditional green bean casserole at Thanksgiving dinner, raise your hand. If you could see me, you’d be able to see my hand raised high in the air. YUCK is all I have to say about that casserole. If you too are looking for a better alternative, look no further than this healthy, yummy, simple recipe. Your dinner guest will thank you!
3/4 cup unsalted cashews
2 pounds green beans, ends trimmed
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Preheat oven to 400 F. In a single layer, spread cashews on a baking sheet and bake for about 8 minutes or until toasted. Cool and then chop. While cashews are toasting, bring a large pot of salted water to a boil and then add green beans, cooking about 5 minutes or until tender. Drain and run them under cold water to cool.
In a separate bowl, mix oil, vinegar, mustard, maple syrup, salt and pepper. Add beans and cashews and toss to coat. Pass around the Thanksgiving table and wait for the applause. Not serving the junky other green bean casserole is sure to get you a few pats on the back!
Looking for more delicious recipes? Check out Tender – A Cook and His Vegetable Patch. It’s awesome.