-Place ¼ cup whole almonds in small nonstick skillet.

-Stir over medium heat until almonds are lightly toasted, about 5 minutes.

-Increase heat to medium-high.

-Add 2 tsp soy sauce and stir until soy sauce evaporates and coats almonds, about 1 minute.

-Transfer to plate and cool. Chop almonds and set aside.

-Trim the tips from 1 pound green beans and them cut into 1-inch pieces.

-Cookin a large pot of boiling salted water until just tender, about 4 minutes.

-Drain. Rinse beans under ice-cold water. Pat dry.

-In a large bowl, whisk together the following:

2 TBS rice vinegar

1 tsp extra virgin oil

2 large garlic cloves put through a press

1 TBS minced peeled fresh ginger

1 more tsp soy sauce

-Add beans and toss to coat.

-Sprinkle 1/3 cup fresh chopped cilantro leaves and almonds over salad and serve.