6 cups of water
1 tbsp + 1 tsp sea salt, divided
4 handfuls green beans/12 oz/340 gms
1 can white cannellini beans – 15oz – approx.1 ½ cups – strained
1 tbsp balsamic vinegar
¼ cup + 1 tbsp olive oil, divided
1 tbsp + 1 tsp tamari, divided
1 tsp smoked paprika
1 tbsp nutritional yeast
3 tbsps lemon juice, divided
3 tbsps finely chopped green onion, divided, extra to garnish
3 tbsps finely chopped cilantro, divided, extra to garnish
1 tsp ground pepper
1 tsp lemon zest
¼ cup toasted almond slivers


1. In a medium sized pot, bring at least 6 cups of water to a boil with 1 tablespoon of sea salt and add green beans. Leave for 3 minutes, then once tender, immediately plunge into cold water.
2. In a jar or bowl mix balsamic vinegar, ¼ cup olive oil, 1 tbsp tamari, smoked paprika, nutritional yeast, 2 tbsps lemon juice, 2 tbsps green onion, and 2 tbsps cilantro. Toss with strained cannellini beans.
3. Separately mix 1 tsp sea salt, ground pepper, 1 tbsp olive oil, 1 tbsp lemon juice and toss with green beans.
4. Plate cannellini beans and top with tossed green beans. Garnish with lemon zest, toasted almonds and remaining cilantro and green onion.