¼ c sliced almonds
1 Tbsp olive oil
2 garlic cloves, minced
2 c whole green beans
2 Tbsp rice vinegar
1 tsp low-sodium soy sauce
1 Tbsp sesame oil
1 large garlic clove, pressed
1 tsp peeled fresh ginger, minced
3 Tbsp thinly sliced green onions
2 Tbsp toasted sesame seeds
Place almonds in small nonstick skillet. Stir over medium heat until almonds are lightly toasted, about 3-5 minutes. Do not take your eye off of the almonds (they are so easy to burn). Increase heat to medium-high, add 1 tsp olive oil and minced garlic, stir until garlic is lightly browned, about 1 minute. Set aside and cool.
Steam green beans to bright green and crisp tender (approx. 10 min., depending on amount). Remove from heat, drain in a colander and immediately plunge beans into ice cold water to stop the cooking. Drain and set aside.
Whisk rice vinegar, sesame oil, garlic, ginger and soy sauce in large bowl to blend. Add beans and toss to coat. Add green onions and almond/garlic mix. Sprinkle with sesame seeds and serve.