Green Bean Salad With Cilantro and Soy Glazed Almonds |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Bon Appetit, June 1996 Ingredients:
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 |
Directions:
1. 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.).
2. 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.
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