Green Bean Salad

It's time to slooow down. Slow down for some fresh, spring air and green beans. I was at the spa recently and sat down for a long lunch. When was the last time you took a "long lunch"? I couldn't remember.

I was so fortunate to be able to slow down for a delicious meal and take the time to nourish my body. When my food was ready, the server brought me two metal chopsticks. They were absolutely beautiful.

I sat there looking at these chopsticks and thinking about how chopsticks inspire me to slow down. To take smaller bites. To chew fully. To breathe. I don't know about you, but I could use more chopsticks and long lunches in my life.

Have I mentioned Cecile Andrews before? If you aren't familiar with her work, she is absolutely amazing. I have been making my way through her book, Slow is Beautiful, for several months now and she is absolutely inspiring. If you are in need of a little nourishment for the soul, sit down with her book and this green bean salad. Don't forget the chopsticks.

Serves 2-4 as a side dish

1/2 pound green beans
1 tsp rice vinegar
1/2 red onion, sliced
juice from 1/2 lemon
handful of chopped walnuts
handful of sliced almonds
handful of golden raisins
pepper to taste
olive oil

Place the green beans in boiling water for about 4 minutes. Drain and rinse with cold water. Slice them in half (lengthwise). Set aside.

Meanwhile, add olive oil to a pan over medium-high heat. Add the onion slices, walnuts, and almonds. Saute for about 2 minutes until nuts are brown and fragrant. Add this to the green beans. Add rice vinegar, lemon juice, a bit more olive oil. Mix and garnish with golden raisins. Sprinkle with pepper to taste.