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About the Recipe: This is an easy-to-make salad to take to the beach or serve on the picnic table. Serve it warm or chilled.
Cook’s Note: I used smoked almonds and eliminated the first toasting step. I also served these as a chilled salad. It paired well with cooked sliced small potatoes that I mixed in as a rewarm.
Recipe Inspired by: Chicago Botanic Garden – Garden View Café *Almonds and beans may be prepared 6 hours ahead. Cover almonds and store at room temperature. Cover and refrigerate beans; bring to room temperature before continuing.