*  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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