Green Beans with Miso and Almonds - Northern Michigan's News Leader

Green Beans with Miso and Almonds

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2 1/2 lbs Fresh green beans
  Kosher salt
1/4 cup White miso
3 tbs. Thinly sliced scallions
3 tbs. Unseasoned rice vinegar
2 tbs. Japanese prepared hot mustard
2 tbs. Vegetable oil
1 tbs. Sugar
1/4 cup Sliced almonds


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.

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.