Lunch: Summer Beans with Preserved Lemon, Almonds, and Rosemary

Serve these beans at room temperature or chilled as a summery salad.

This recipe includes superfoods such as:

Lemon

Health benefits of Summer Beans with Preserved Lemon, Almonds, and Rosemary

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 cup sliced almonds
1 1/2 pounds green, yellow, or purple beans
3 or 4 wedges Preserved Lemon (see notes)
2 tablespoons finely chopped fresh rosemary leaves
2 tablespoons extra-virgin olive oil
1 or 2 cloves garlic, minced
Salt and freshly ground black pepper

Instructions

In a 5- to 6-quart pan over medium-low heat, toast almonds, stirring until golden, 5 to 8 minutes. Remove from pan.
Add about 2 quarts water to pan and bring to a boil over high heat. Meanwhile, rinse beans and trim off stem ends. Add beans to boiling water and cook just until barely tender to bite, 3 to 6 minutes. Drain and rinse with cold water until cool.
Rinse preserved lemon thoroughly under running water; discard seeds and pulp. Finely chop lemon and put in a large bowl. Stir in rosemary, olive oil, and garlic, then add beans and salt and pepper to taste.
Just before serving, mix in almonds.
Note: Nutritional analysis is per serving.

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