Green Bean Salad With Cilantro and Soy Glazed Almonds

Bon Appetit, June 1996

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1⁄4 cup  whole almond (about 1-1/2ounces)
• 4  teaspoons low sodium soy sauce
• 1  lb 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

Directions

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.).
2. 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.