Green Beans In A Garlic Vinegarette

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• 2-1/2 pounds trimmed green beans
• 1/3 cup sliced almonds
• 1 tbsp corn oil
• 1 tbsp salt
• 1 tsp freshly ground black pepper
• 1/2 tsp. grated lemon rind
• 1 tbsp. fresh lemon juice
• 2 tsp. extra virgin olive oil
• 1 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 garlic cloves, minced

In a heavy frying skillet, heat oil and add almonds. Constantly move the almonds so they don't burn. Heat for about 3 minutes or until nuts are light brown and remove from heat. Place on paper towels to drain the oil and set aside.

In a large pot, add 4 quarts of water and 1 tbsp of salt. Heat to boiling. Add green beans. Cook with lid covered until beans are tender and drain the liquid.

In a small bowl, mix lemon juice, rinds, olive oil, mustard, salt, black pepper and garlic. Pour mixture over beans and stir until all beans are coated. Top with toasted almonds and serve as a vegetable side dish.

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