*  Exported from  MasterCook  *

          Green Bean Salad With Cilantro And Soy-Glazed Almonds

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  c             Whole almonds
   4      ts            Low-sodium soy sauce
   1      lb            Green beans -- trimmed,
                        - cut into 1" pieces
   2      tb            Rice vinegar
   1      tb            Vegetable oil
   1      cl            Garlic -- pressed
   1      ts            Fresh ginger -- peeled, minced
   2      tb            Green onions -- thinly sliced
     1/3  c             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 ts 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 ts soy sauce in
large bowl to blend. Add beans and toss to coat. Sprinkle green
onions, cilantro, and almonds over salad and serve.

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