Carolin’s Beans

When I walk into Carolin’s kitchen I generally think what is happening??? The chaos is awesome! And then, poof! Something magical occurs and a most amazing spread lands on the island! This recipe is one of many but I include it as it may be my favourite salad/veg of all time.

INGREDIENTS

  • About 4 c fresh green beans, trimmed
  • 2 tbsp rice wine vinegar
  • 1 tbsp canola
  • 1 clove minced garlic
  • 1 tsp minced ginger
  • 1/2 c chopped cilantro
  • 1/4 c slivered almonds
  • 1 tbsp soya sauce (I like China Lily for this recipe)

Icing

SAUCE

toppings

dressing

  • Mix the rice wine vinegar, canola oil, minced garlic and ginger

INSTRUCTIONS

  1. Blanch the beans and then immediately run them under very cold water - you want them bright green and still crunchy.
  2. Dry the beans once cooled.
  3. Sauté ¼ c of almonds in the soya sauce over medium low heat until the soyasauce is incorporated. Once incorporated, leave the almonds on very low heat to help them dry.
  4. Toss the cooled beans with the dressing and chopped cilantro then top with almonds and serve.

TIPS & HINTS