2 lb. thin green beans, trimmed
3 tbs all-natural unsweetened almond butter
3 tbs extra-virgin olive oil
3 tbs freshly squeezed lemon juice
1 tbs cider vinegar
1 tsp fine sea salt
3 cups cooked red rice or brown rice, cooled (from about 1 cup uncooked rice)
2⁄3 cup almonds, toasted and roughly chopped
1 cup chopped fresh flat-leaf Parsley leaves
Freshly ground black pepper
Step 1. Set up a steamer. Steam the green beans, tightly covered, until just cooked through but not limp, 7-8 minutes. Set aside to cool. The beans can be cooked the day before.
Step 2. In a large salad bowl, whisk together the almond butter, olive oil, lemon juice, vinegar, and salt.
Step 3. Add the cooked beans and turn them gently in the dressing to coat. Stir in the rice. Taste and adjust the seasoning. The salad may be made a few hours in advance of serving: just cover and refrigerate.
Step 4. Just before serving, add the chopped almonds and parsley, sprinkle with black pepper, and toss to combine.