Green Bean Salad With Cilantro And Soy Glazed Almonds Food

MEXICAN GREEN BEANS WITH CILANTRO-LIME DRESSING

Steps:

• Prepare the red onions - This step is totally worth the time! Thin slice the onions and add to an ice water bath with salt for 30 minutes. This reduces the sharp "bite" of the onions and mellows them.
• Prepare the dressing - Add dressing ingredients to the bowl of a small food processor.
• Purée the dressing - Pulse/process the dressing ingredients until very smooth. Season with salt and pepper to taste.
• Steam the green beans - Add the green beans to a saucepan with about 1 cup of water. Steam the green beans 3-5 minutes according to preference. Alternatively, you can use an electric steamer. Salt the green beans to taste.
• Finish the green bean salad - Add salad ingredients to a large bowl, toss with cilantro-lime dressing, and garnish with additional pepitas and cotija as desired.

GREEN BEAN-CITRUS SALAD WITH ALMONDS

Steps:

• Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours.)
• Whisk the lime juice, orange juice, vinegar, mustard and honey in a large bowl. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the green beans, orange and grapefruit segments, cilantro, red onion and jalapeno; toss to combine. Season with salt and pepper; sprinkle with the almonds.

GREEN BEAN SALAD WITH CILANTRO AND SOY-GLAZED ALMONDS

Steps:

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

GREEN BEAN SALAD WITH ALMONDS

Steps:

• 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.

CURRIED CHICKEN, GREEN BEAN AND ALMOND SALAD

Steps:

• Cook beans in pot of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Drain well. Transfer beans to large bowl. Add chicken, onion and 4 tablespoons cilantro.
• Stir curry powder in small skillet over medium heat until aromatic, about 30 seconds. Transfer to small bowl. Whisk in yogurt, mayonnaise and lime juice. Add dressing to chicken mixture; toss to coat. Season to taste with salt and pepper. Sprinkle with almonds and remaining 1 tablespoon cilantro. (Can be made 2 hours ahead. Cover and chill.)

GREEN BEAN SALAD WITH CILANTRO AND SOY GLAZED ALMONDS

Steps:

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