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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (77g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 78 (72%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||12 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 134.5mg||5 %|
|Potassium 187.9mg||5 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 3.3g|
|Protein 3.1g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 108
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