Georgian Bean Salad With Cilantro Sauce Recipes

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GREEN BEAN SALAD WITH CILANTRO AND SOY GLAZED ALMONDS



Green Bean Salad With Cilantro and Soy Glazed Almonds image

Make and share this Green Bean Salad With Cilantro and Soy Glazed Almonds recipe from Food.com.

Provided by Mizzy

Categories     Beans

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup whole almond (about 1-1/2ounces)
4 teaspoons low sodium soy sauce
1 lb green beans, trimmed, cut into 1-inch pieces
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 large garlic clove, pressed
1 teaspoon minced peeled fresh ginger
2 tablespoons thinly sliced green onions
1/3 cup fresh cilantro leaves

Steps:

  • Place almonds in small nonstick skillet. Stir over medium heat until almonds are lightly toasted, about 5 minutes. Increase heat medium-high. Add 3 teaspoons soy sauce and stir until soy sauce evaporates and coats almonds, about 1 minute. Transfer to plate and cool. Chop almonds. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans under cold water. Drain well. (Almonds and beans can be prepared 6 hours ahead. Cover almonds and store at room temperature. Cover and refrigerate beans; bring to room temperature before continuing.).
  • Whisk vinegar, oil, garlic, ginger and remaining 1 teaspoon soy sauce in large bowl to blend. Add beans and toss to coat. Sprinkle green onions, cilantro and almonds over salad and serve.

Nutrition Facts : Calories 122.8, Fat 8.1, SaturatedFat 0.8, Sodium 184.9, Carbohydrate 11, Fiber 5.1, Sugar 2.2, Protein 4.4

GEORGIAN BEAN SALAD WITH CILANTRO SAUCE



Georgian Bean Salad With Cilantro Sauce image

This is one of my favorite versions of a signature dish of the Republic of Georgia.

Provided by Martha Rose Shulman

Categories     side dish

Time 2h

Yield Serves six

Number Of Ingredients 8

3/4 pound small red kidney beans(about 1 2/3 cups), rinsed and picked over for stones
1 small red or yellow onion, chopped
4 garlic cloves, green shoots removed, minced
Salt to taste
1/2 cup cilantro sauce
4 scallions, chopped or thinly sliced
Chopped fresh cilantro for garnish
Optional: 1 or 2 chopped fresh ripe tomatoes

Steps:

  • Soak the beans overnight or for six hours in just enough water to cover the beans. Transfer with the soaking water to a soup pot or Dutch oven. Add enough water to cover by 2 inches, and bring to a simmer. Skim off any foam, then add the onion and two of the garlic cloves. Reduce the heat, cover and simmer one hour or until the beans are just about tender. Add salt to taste (about 1 rounded teaspoon) and the remaining garlic, and simmer another 30 minutes or until the beans are tender but intact. Drain, retaining the liquid.
  • Toss the beans with the cilantro sauce and the scallions. If you wish, moisten with some of the bean liquid. Transfer to a serving dish, and allow to cool to room temperature. Moisten with more liquid if desired, and adjust seasonings before serving. Add chopped tomatoes if desired. Sprinkle with cilantro and serve.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 169 milligrams, Sugar 2 grams

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