Recipe

* Exported from MasterCook *

Green Bean Salad With Cilantro And Soy-Glazed Almonds

Recipe By : Bon Appetit June 1996
Serving Size : 4 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Salads & Salad Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup whole almonds
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

Place almonds in small nonstick skillet. Stir over medium heat until almonds a
re lightly toasted, about 5 minutes. Increase heat medium-high. Add 3 teaspoo
ns soy sauce and stir until soy sauce evaporates and coats almonds, about 1 min
ute. Transfer to plate and cool. Chop almonds. Cook beans in large pot of bo
iling salted water until just tender, about 5 minutes. Drain. Rinse beans und
er cold water. Drain well. (Almonds and beans can be prepared 6 hours ahead.
Cover almonds and store at room temperature. Cover and refrigerate beans; bri
ng 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 an
d almonds over salad and serve.

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