SALAD - GREEN BEAN SALAD WITH CILANTROL AND SOY-GLAZED ALMONDS

By pat1908

Makes: 4 servings

Ingredients

• Makes: 4 servings
• 1/4 Cup Whole Almonds (About 1 1/2 Ounces)
• 4 tsp low-sodium soy sauce
• 1 pound green beans, trimmed, cut into 1-inch pieces
• 2 Tbsp rice vinegar
• 1 Tbsp vegetable oil
• 1 large garlic clove, pressed
• 1 tsp minced peeled fresh ginger
• 2 Tbsp thinly sliced green onions
• 1/3 cup fresh cilantro leaves

Preparation

Step 1

1. Place almonds in small non-stick skillet. Stir over medium heat until almonds are lightly toasted, about 5 minutes. Increase heat to medium-high. Add 3 tsp soy sauce and stir until soy sauce evaporates and coats almonds, about 1 minute. Transfer to plate and cool. Chop almonds.
2. 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.)
3. Whisk vinegar, oil, garlic, ginger and remaining 1 tsp soy sauce in large bowl to blend. Add beans and toss to coat. Season to taste with salt and pepper. Sprinkle green onions, cilantro and almonds over salad and serve.