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Green Beans, Cilantro & Almond Salad
Serves: 4

  • ¼ cup whole almonds (about 1-1/2 ounces)
  • 4 teaspoons tamari
  • Your bag of green beans, trimmed, cut into 1-inch pieces
  • 2 tablespoons rice vinegar
  • 1 tablespoon Driftless Sunflower Oil
  • 1 large garlic clove, pressed
  • 1 teaspoon minced peeled fresh ginger
  • 2 tablespoons thinly sliced yellow onion
  • ⅓ cup fresh cilantro leaves

  1. Place almonds in small nonstick skillet.
  2. Stir over medium heat until almonds are lightly toasted, about 5 minutes.
  3. Increase heat medium-high.
  4. Add 3 teaspoons tamari and stir until tamari evaporates and coats almonds, about 1 minute.
  5. Transfer to plate and cool. Chop almonds. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain.
  6. Rinse beans under cold water. Drain well. Cover almonds and store at room temperature.
  7. Cover and refrigerate beans; bring to room temperature before continuing.
  8. Whisk vinegar, oil, garlic, ginger and remaining 1 teaspoon soy sauce in large bowl to blend.
  9. Add beans and toss to coat. Sprinkle green onions, cilantro and almonds over salad and serve.