REC: GREEN BEAN SALAD WITH CILANTRO AND SOY-GLAZED ALMONDS
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. |
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