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.
* 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
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.
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.
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, regular worked fine.