Green Beans With Miso And Almonds

• 2 1/2 pounds fresh green beans
• Kosher salt
• 1/4 cup white miso (fermented soybean paste)
• 3 tablespoons thinly sliced scallions, dark-green parts only, divided
• 3 tablespoons unseasoned rice vinegar
• 2 tablespoons Japanese prepared hot mustard (not wasabi), or 1 tablespoon English mustard powder mixed with 1 tablespoon water
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 1/4 cup sliced almonds, toasted

1. Working in 3 batches, cook green beans in a large pot of boiling salted water until crisp-tender. Transfer to a large bowl of ice water to cool. Drain well. Trim beans; cut in half on a sharp diagonal. DO AHEAD:
2. Whisk miso, 2 tablespoons scallions, vinegar, mustard, oil, and sugar in a small bowl. Season dressing to taste with salt. Place green beans in a large bowl. Pour dressing over; toss to coat. Garnish with almonds and remaining 1 tablespoon scallions. Serve warm or at room temperature.

green beans, kosher salt, white miso, scallions, rice vinegar, mustard powder mixed, vegetable oil, sugar, almonds

Taken from www.epicurious.com/recipes/food/views/green-beans-with-miso-and-almonds-368276 (may not work)