*  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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