GREEN BEAN SALAD WITH CILANTRO AND SOY-GLAZED ALMONDS

An easy-to-make salad, perfect for a picnic. Can be prepared in 45
minutes or less.

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

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.

Serves 4.