Kayelle
Chef Extraordinaire
I recently put this green bean salad together as a side with dinner. It was delicious, so thought I'd share the recipe. Give it several hours to marinate in the fridge. It's even better the second day.
- 1 lb. thin green beans, trimmed (fresh or frozen)
- kosher salt
- 1/2 red onion, thinly sliced
- 1 tbsp. rice vinegar
- 2 tbsp. Soy Sauce
- 1 tsp. honey
- 1 tsp. Sriracha or other hot sauce
- 1 tbsp. peanut oil
- 1 pt. Grape tomatoes, halved
- 1/2 c. cilantro, chopped
- 1/4 c. sliced almonds, plus more for garnish
- Bring a large pot of water to a boil. Add the green beans and 1 teaspoon salt and cook until just crisp tender, 2 to 3 minutes. Immediately transfer to a bowl of ice water to cool. Drain.
- In a large bowl, whisk together the soy sauce, honey, Sriracha, and peanut oil. Add the green beans and toss to coat, then toss with the tomatoes, onion, cilantro, and almonds. Chill several hours.
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