Reviews (1) Add Rating & Review 73 Ratings 5 star values: 10 4 star values: 8 3 star values: 28 2 star values: 23 1 star values: 4 Martha Stewart Member Rating: 5 stars 01/29/2013 This is a delicious side dish! I made this and took it to a potluck where the guests could not get enough of it. That was a year ago, and I have made it three times since. I'm always sad when we've eaten the last of it. If using dry powdered ginger then cut way back: 1/8 tsp dry = 1 tbsp fresh, so 2/3 of 1/8 tsp = 1/12 tsp, or a very tiny bit!
Back to Green Bean Salad with Almonds All Reviews for Green Bean Salad with Almonds - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Green Bean Salad with Almonds Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/2 cup whole roasted almonds 2 tablespoons tamari 1 1/2 pounds green beans, trimmed 2 tablespoons toasted sesame oil 3 tablespoons rice vinegar 2 cloves garlic, minced 2 teaspoons fresh ginger, peeled and finely chopped 1/2 cup fresh cilantro leaves, chopped roughly (optional)
Cook’s Notes “Shocking” the cooked green beans in ice water prevents them from overcooking, preserving their bright-green color.
Gallery Green Bean Salad with Almonds
Recipe Summary Servings: 6
Gallery
Green Bean Salad with Almonds
Green Bean Salad with Almonds
Green Bean Salad with Almonds
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1/2 cup whole roasted almonds 2 tablespoons tamari 1 1/2 pounds green beans, trimmed 2 tablespoons toasted sesame oil 3 tablespoons rice vinegar 2 cloves garlic, minced 2 teaspoons fresh ginger, peeled and finely chopped 1/2 cup fresh cilantro leaves, chopped roughly (optional)
Directions
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.
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.
Drain the beans and transfer to the bowl of ice water. Remove green beans and drain well.
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 and fresh cilantro, if desired. Serve immediately, while warm.
Cook’s Notes “Shocking” the cooked green beans in ice water prevents them from overcooking, preserving their bright-green color.
Cook’s Notes
“Shocking” the cooked green beans in ice water prevents them from overcooking, preserving their bright-green color.
Reviews (1)
Add Rating & Review 73 Ratings 5 star values: 10 4 star values: 8 3 star values: 28 2 star values: 23 1 star values: 4
Martha Stewart Member Rating: 5 stars 01/29/2013 This is a delicious side dish! I made this and took it to a potluck where the guests could not get enough of it. That was a year ago, and I have made it three times since. I'm always sad when we've eaten the last of it. If using dry powdered ginger then cut way back: 1/8 tsp dry = 1 tbsp fresh, so 2/3 of 1/8 tsp = 1/12 tsp, or a very tiny bit!
Reviews (1)
Add Rating & Review 73 Ratings 5 star values: 10 4 star values: 8 3 star values: 28 2 star values: 23 1 star values: 4
Add Rating & Review
73 Ratings 5 star values: 10 4 star values: 8 3 star values: 28 2 star values: 23 1 star values: 4
73 Ratings 5 star values: 10 4 star values: 8 3 star values: 28 2 star values: 23 1 star values: 4
73 Ratings 5 star values: 10 4 star values: 8 3 star values: 28 2 star values: 23 1 star values: 4
5 star values: 10 4 star values: 8 3 star values: 28 2 star values: 23 1 star values: 4
Martha Stewart Member Rating: 5 stars 01/29/2013 This is a delicious side dish! I made this and took it to a potluck where the guests could not get enough of it. That was a year ago, and I have made it three times since. I'm always sad when we've eaten the last of it. If using dry powdered ginger then cut way back: 1/8 tsp dry = 1 tbsp fresh, so 2/3 of 1/8 tsp = 1/12 tsp, or a very tiny bit!Martha Stewart Member
Rating: 5 stars 01/29/2013
This is a delicious side dish! I made this and took it to a potluck where the guests could not get enough of it. That was a year ago, and I have made it three times since. I’m always sad when we’ve eaten the last of it. If using dry powdered ginger then cut way back: 1/8 tsp dry = 1 tbsp fresh, so 2/3 of 1/8 tsp = 1/12 tsp, or a very tiny bit!
Rating: 5 stars
All Reviews for Green Bean Salad with Almonds
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Green Bean Salad with Almonds
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
