Menu Enter a recipe name, ingredient, keyword...

Green Bean Salad with Cilantro and Soy-Glazed Almonds

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1/4 cup whole almonds (about 1-1/2ounces)
  • 4 teaspoons low-sodium soy sauce
  • 1 pound 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 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.)
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.

*** I had to chop almonds in food processor. They hardened in pan with soy sauce.

Review this recipe

POTATO NEW AND GREEN BEAN SALAD Mixed greens, potato and green bean salad with walnut dressing