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Green Beans with Miso and Almonds

['2 1/2 pounds fresh green beans', 'Kosher salt', '1/4 cup white miso (fermented soybean paste)', '3 tablespoons thinly sliced scallions, dark-green parts only, divided', '3 tablespoons unseasoned rice vinegar', '2 tablespoons Japanese prepared hot mustard (not wasabi), or 1 tablespoon English mustard powder mixed with 1 tablespoon water', '2 tablespoons vegetable oil', '1 tablespoon sugar', '1/4 cup sliced almonds, toasted', 'Ingredient info: Also known as shiro miso', 'white miso can be found in the refrigerated Asian foods section of better supermarkets and at natural foods stores and Japanese markets. Japanese hot mustard is sold in a small tube or tin; unlike wasabi', 'it is made with mustard seeds and processed with other seasonings. Look for English mustard powder', 'a hot mustard', 'at better supermarkets and at specialty foods stores.']

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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