Provided by Anita Lo
Categories Side Thanksgiving Vegetarian Low Cal Almond Green Bean Healthy Low Cholesterol Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Kosher
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Working in 3 batches, cook green beans in a large pot of boiling salted water until crisp-tender. Transfer to a large bowl of ice water to cool. Drain well. Trim beans; cut in half on a sharp diagonal. DO AHEAD: Can be made 8 hours ahead. Arrange cooked beans in batches in paper towels, roll into cylinders, and transfer to plastic bags; seal and chill.
- Whisk miso, 2 tablespoons scallions, vinegar, mustard, oil, and sugar in a small bowl. Season dressing to taste with salt. Place green beans in a large bowl. Pour dressing over; toss to coat. Garnish with almonds and remaining 1 tablespoon scallions. Serve warm or at room temperature.
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