1 1/2poundsHaricots Verts green beansI buy mine at Trader Joe’s because they are “Ready to Use” and can be microwaved right in the bag!
1/2cup raw almondssliced
6teaspoonsgluten free soy saucedivided, I use San-J
3tablespoonsrice vinegar
1 1/2tablespoonsolive oil
2clovesgarlic pressed or grated
2teaspoonsfresh gingerpeeled and minced
3tablespoonsscallionsthinly sliced
1/3cupfresh 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
Basil and/or mint can be used in addition to or instead of the cilantro.Make extra soy-glazed nuts. They’re delicious and a great snack and salad topper.If using regular green beans, cut beans into 1-inch pieces and cook in boiling, salted water for 5 minutes. Then drain and pat dry.