Green Bean Salad with Almonds

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