-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.