Recipe

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.

Reprinted with permission from Clotilde Dusoulier’s The French Market Cookbook (2013 Clarkson Potter)