Contributed by (Recipe adapted from “A Veggie Venture” at http://kitchen-paradeveggieventure.

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Ingredients

BEANS
4 quarts Water (16 C)
2 Tbs Salt
2 lbs fresh Beans, trimmed and snapped into bite-size lengths

SOY-GLAZED ALMONDS
1/2 C almonds
1 Tbs Soy sauce

ASIAN DRESSING
4 Tbs Rice vinegar
1 tsp toasted Sesame oil
1 Tbs chopped
Garlic
2 tsp fresh Ginger
Sugar to taste

TOPPINGS
2/3 C chopped fresh Cilantro
1/4 C chopped Green onions
Soy-glazed Almonds

Instructions

Bring a large pot of water to a boil. Add the prepped beans, return to a boil, cover and
cook for about 5 minutes until they are mostly cooked but still bright green. While the
beans cook, fill a large bowl with ice water. Drain beans through a colander then immerse
into the ice water until cool. Drain well.

In a small skillet, toast the almonds on medium heat for about 5 minutes, stirring often,
until the almonds are beginning to turn lightly brown. Increase the heat to medium high
and add the soy sauce. It will boil up and the liquid will quickly evaporate, glazing the
almonds with color and flavour. Stir for about a minute. Remove from the heat and let
cool.

Whisk the dressing ingredients in a large bowl.

Add the beans to the dressing and stir well to coat. Stir occasionally. Arrange on a lowrimmed
platter. Just before serving, top with cilantro, green onion and almonds.

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