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Green Bean Salad With Cilantro And Soy-Glazed Almonds Recipe | |
Vegetable | |
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Ingredients:
Ingredients 1/4 c whole almonds; (about 1-1/2ounces) 4 ts low-sodium soy sauce 1 lb green beans; trimmed, cut into 1-inch pieces 2 tb rice vinegar 1 tb vegetable oil 1 lg garlic clove; pressed 1 ts minced peeled fresh ginger 2 tb thinly sliced green onions 1/3 c fresh cilantro leaves
Directions:
Place almonds in small nonstick skillet. Stir over medium heat until almonds are lightly toasted, about 5 minutes. Increase heat medium-high. Add 3 teaspoons soy sauce and stir until soy sauce evaporates and coats almonds, about 1 minute. Transfer to plate and cool. Chop almonds. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain.Rinse beans under cold water. Drain well. (Almonds and beans can be prepared 6 hours ahead. Cover almonds and store at room temperature. Cover and refrigerate beans; bring to room temperature before continuing.) Whisk vinegar, oil, garlic, ginger and remaining 1 teaspoon soy sauce in large bowl to blend. Add beans and toss to coat. Sprinkle green onions, cilantro and almonds over salad and serve. Serves 4. | |