Green Bean Salad With Cilantro And Soy-Glazed Almonds

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.

Submitted 10/1/05.
Source: Bon Appetit June 1996
Submitted By: merstar unicorn

Green Bean Salad With Cilantro And Soy-Glazed Almonds