Green Bean Salad With Cilantro And Soy Glazed Almonds
- 1/4 cup whole almond (about 1-1/2ounces)
- 4 teaspoons low sodium soy sauce
- 1 lb green beans, trimmed, cut into 1-inch pieces
- 2 tablespoons rice vinegar
- 1 tablespoon vegetable oil
- 1 large garlic clove, pressed
- 1 teaspoon minced peeled fresh ginger
- 2 tablespoons thinly sliced green onions
- 1/3 cup fresh cilantro leaves
- 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.
whole almond, soy sauce, green beans, rice vinegar, vegetable oil, garlic, fresh ginger, green onions, fresh cilantro
Taken from www.food.com/recipe/green-bean-salad-with-cilantro-and-soy-glazed-almonds-146433 (may not work)