Why it works: Almond and onion match in chemistry and in kitchens. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,769 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
String Bean Salad
Ingredients
Directions
Prepare
Steam beans until soft, about 5 minutes. Let cool.
Add all ingredients except almonds and mix together.
Chill and serve
Refrigerate until ready to serve.
Serve chilled, optionally with BBQ.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Almond | 1 almond (1.2g) | 7 |
| Pimento | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Almond + oniontop 14% of all pairsSmell alikestrongCooked together1,769 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fresh stringbeans
- Form the bulk of the salad and provide its crisp-tender texture when cooked briefly.
- Italian dressing
- Adds moisture and acidity that season the beans and onion as they chill.
- Bacon bits
- Contribute salty, smoky flavor and a chewy texture.
- Red onion
- Adds sharp, pungent flavor that mellows as the salad sits.
- Pimentos
- Add mild sweetness and bright red color.
The step that matters
Steaming the beans until soft and letting them cool. Overcooked beans turn mushy and dull in color, and beans added warm to the dressing can wilt further and dilute it. Cooling them fully before mixing keeps the texture firmer and the dressing well flavored.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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