Green Bean Salad with Cilantro and Soy-Glazed Almonds

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Green Bean Salad with Cilantro and Soy-Glazed Almonds

About the Recipe:  This is an easy-to-make salad to take to the beach or serve on the picnic table.  Serve it warm or chilled.

Cook’s Note:  I used smoked almonds and eliminated the first toasting step.  I also served these as a chilled salad.  It paired well with cooked sliced small potatoes that I mixed in as a rewarm.

Recipe Inspired by:  Chicago Botanic Garden – Garden View Café   *Almonds and beans may be prepared 6 hours ahead. Cover almonds and store at room temperature. Cover and refrigerate beans; bring to room temperature before continuing.

http://www.chicagobotanic.org/cafe/recipes/july_polebeans

 

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