Green Bean Salad with Soy-Glazed Almonds (Gf)
Crunchy beans and crunchy soy-glazed almonds…yum! Green Bean Salad with Soy-Glazed Almonds (GF) is a refreshingly bright salad (or veggie dish) that is so easy to make. Because it can be served cold or room temp, it’s another great make-ahead recipe that’s also super-convenient for potlucks, picnics and holidays.
Jump to RecipeGreen Beans
If using Haricots Verts from Trader Joes (like I did), follow package cooking directions and microwave right in the bag…so easy! Then remove beans from the bag and pat dry. Alternatively, cook beans in large pot of boiling salted water until just tender, about 2-3 minutes, max. Drain. Rinse beans under cold water to lock in the color. Drain well and pat dry. Set aside.
Soy-Glazed Almonds (GF)
Place almonds in medium-sized nonstick skillet. Stir over medium heat until almonds are lightly toasted, about 5 minutes. Increase heat medium-high. Add 4 teaspoons soy sauce and stir until soy sauce evaporates and coats almonds, about 1 minute. Transfer to plate and cool. Set aside.
Dressing
While the beans are cooling, whisk the vinegar, oil, garlic, ginger and remaining 2 teaspoons soy sauce in bowl.
Bean Salad Toppers
Organize salad toppers – cilantro leaves, sliced scallions, and soy-glazed almonds.
Green Bean Salad with Soy-Glazed Almonds (GF)
Place room temperature or cold beans in a large bowl and toss them with the dressing until thoroughly coated. Then transfer to a large serving bowl. Right before serving, sprinkle scallions, cilantro and soy-glazed almonds* over the salad and serve.
*NOTE: Wait until right before serving to add the soy-glazed almonds. You don’t want them to get soggy!
Green Bean Salad with Soy-Glazed Almonds (GF)
Ingredients
- 1 1/2 pounds Haricots Verts green beans I buy mine at Trader Joe’s because they are “Ready to Use” and can be microwaved right in the bag!
- 1/2 cup raw almonds sliced
- 6 teaspoons gluten free soy sauce divided, I use San-J
- 3 tablespoons rice vinegar
- 1 1/2 tablespoons olive oil
- 2 cloves garlic pressed or grated
- 2 teaspoons fresh ginger peeled and minced
- 3 tablespoons scallions thinly sliced
- 1/3 cup fresh cilantro leaves
Instructions
Haricots Verts
- If using Haricots Verts from Trader Joes (like I did), follow package cooking directions and microwave right in the bag. Then remove beans from the bag and pat dry. Alternatively, cook beans in large pot of boiling salted water until just tender, about 2-3 minutes, max. Drain. Rinse beans under cold water to lock in the color and stop them from cooking. Drain well and pat dry. Set aside.
- Note: Haricots Verts are thinner and more delicate than traditional green beans. Because of this, they require a shorter cooking time. Some people don’t cook them at all which you can do too. If cooking, though, the key is to err on the side of under-cooking so they maintain a vibrant green color and a bit of crunch.
Soy-Glazed Almonds (GF)
- Place almonds in medium-sized nonstick skillet. Stir over medium heat until almonds are lightly toasted, about 5 minutes. Increase heat medium-high. Add 4 teaspoons soy sauce and stir until soy sauce evaporates and coats almonds, about 1 minute. Transfer to plate and cool. Set aside.
Dressing
- While the beans are cooling, whisk the vinegar, oil, garlic, ginger and remaining 2 teaspoons soy sauce in bowl.
Assembly
- Place room temperature or cold beans in a large bowl and toss them with the dressing until thoroughly coated. Then transfer to a large serving bowl and right before serving sprinkle scallions, cilantro and soy-glazed almonds* over the salad and serve.
- *NOTE: Wait until right before serving to add the soy-glazed almonds. You don't want them to get soggy!
Notes
Recipe from Epicurious.com and modified slightly by me for gluten free eating.
If you like this GFchow recipe, you may also like these recipes. Garlic Blistered Green Beans with Capers, Blistered Green Beans, and Moroccan-Spiced Broccoli Salad.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
I love this recipe! Have made it many times. It’s great to make ahead of time and serve room temp.