Green Bean Salad With Almonds
Bright colors and bright tastes. This salad appeals to the eyes AND the palate.
"This salad, served cold, was a hit at our family reunion picnic! Make ahead: Prepare green beans, almonds and sauce, keeping separate; refrigerate. Assemble the salad just before serving. Beautiful AND delicious!"- maughtry11
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|1 cupalmonds; - whole roasted|
|1 1/2 poundsgreen beans; trimmed|
|2 tablespoonsToasted sesame oil|
|3 tablespoonsRice vinegar|
|2 clovesGarlic; minced|
|2 teaspoonsginger; peeled and finely chopped|
|1/2 cupcilantro leaves; chopped roughly (optional)|
|1/2 teaspoonsesame seeds; for garnish (optional)|
Green Bean Salad With Almonds Preparation
1. Place almonds in a small nonstick saute pan. Lightly toast over medium-high heat, about 3 minutes. Add 1 tablespoon tamari and stir until the almonds are coated evenly, about 30 seconds. Transfer to a plate and cool. Chop almonds roughly.
2. Prepare a large bowl of ice water. In a large pot of boiling salted water, cook beans until crisp-tender, about 8 to 10 minutes.
3. Drain the beans and transfer to the bowl of ice water. Remove green beans and drain well.
4. In a large bowl, combine the sesame oil, vinegar, garlic, ginger, and remaining 1 tablespoon of tamari. Add the drained green beans and toss to coat. Garnish with roasted almonds, fresh cilantro, sesame seeds, as desired. Serve immediately, while warm.
Each (3/4 cup) serving contains an estimated:
Cals: 146, FatCals: 61, TotFat: 7g
SatFat: 1g, PolyFat: 2g, MonoFat: 4g
Chol: 0mg, Na: 307mg, K: 302mg
totCarbs: 16g, Fiber: 6g, Sugars: 1g
NetCarbs: 10g, Protein: 6g
This salad, served cold, was a hit at our family reunion picnic! Make ahead: Prepare green beans, almonds and sauce, keeping separate; refrigerate. Assemble the salad just before serving. Beautiful AND delicious!
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