Green Bean Salad with Cilantro & Soy Glazed Almonds
This cold green bean salad recipe first appeared in
Bon Appetit Magazine in June 1996. The green beans are marinated in wonderful
Asian flavors and served with crunchy soy flavored almonds and fresh cilantro.
I've found the flavors to be much better when the green beans are allowed to marinate
a day before serving. I'd suggest making the vinaigrette and marinating the green
beans a day before serving. Add the green onions, almonds and fresh chopped cilantro
just before serving.
Please read
my "cooks notes" following the recipe
Green Beans, Cilantro and Soy-Glazed
Almonds
Ingredients
* 1/4
cup whole almonds (about 1-1/2 ounces)
* 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
Preparation
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
Cook's Notes:
The first time I made this recipe I chopped both the garlic and ginger. It is
much better if you grate them both (or grate the ginger and press the garlic).
Watch the heat in the pan when you're glazing the almonds. Make sure you use a
non stick skillet or keep the heat lower than medium-high. I used a small enameled
cast iron skillet and medium-high heat in my pan burned the soy and I had to start
over. I did not have
low-sodium soy and it worked fine flavor wise.
Tasty & Easy Green Bean Recipes
Armenian
Green Beans with Ground Meat and Tomatoes
Blanched
Green Beans
Fried Green Beans
Ginger
Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green
Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green
Bean Casserole (Campbell's)
Green Bean Casserole
(Cook's Illustrated)
Green Beans in Sour Cream
& Tomato Sauce
Green Bean
Salad, Dill, Parsley & Savory
Green
Bean Salad, Feta & Pecans
Green Bean Salad,
Provençal
Green
Bean Salad, Soy Glazed Almonds, Cilantro
Green
Beans with Coconut
Green Beans with Ginger
Butter
Green Beans with Onion Paste (Madhur
Jaffrey)
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Oven
Roasted Green Beans
Pears with Green Beans
& Bacon
Persian Green Beans
& Rice
Sautéed
Green Beans with Hazelnut Crumbs
Sesame &
Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
Different varieties of green beans
I remember the first time I heard the Barefoot Contessa Ina Garten use the term haricot verts I couldn't think what it could be. Knowing how Ina loves French cooking I knew that it must be some fabulous French ingredient I'd never heard of. Well, imagine my surprise when I leared that haricot verts were green beans! True haricot verts are very thin, crisp and tender green beans.
How to freeze fresh green beans
If you've been spoiled like me eating fresh green beans and dread the end of the season and going back to factory frozen or canned green beans, you should know that freezing green beans is the easiest way to have them year round. Many people prefer to freeze green beans as opposed to canning them. Freezing is much less time consuming and requires fewer tools. Canning requires jars, lids, and a pressure cooker.
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