Ian Lai
urban agriculture consulting
 
                   
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Miso and Toasted Almond Green Beans

  • 3 Tablespoons miso paste
  • 3 Tablespoons rice wine vinegar
  • 1 teaspoon sugar
  • ¼ cup sliced almonds – toasted
  • Water to dilute dressing
  • 1 pound green beans
 

Bring a large sauce pan of water to a boil

Add 2 tablespoons salt

Trim beans and place into pot of boiling water

Cook until beans are tender

Drain beans in a colander and chill in cold water

Slice beans on a bias and reserve

Make dressing with miso paste, vinegar, sugar and water in a mixing bowl

Add sliced beans and toss until evenly coated

Sprinkle with sliced almonds before serving

 

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