Green Beans with Parsely and Tahini

Beans have been in season for a while now, and they’re still coming. I love this recipe because it’s a creative, healthy take on green beans almondine.

This recipe first appeared on Suziesfarm.com.

Ingredients

  • 1 lb. green beans, trimmed
  • 1/4 cup extra-virgin olive oil
  • 2 Tbs. tahini
  • 2 Tbs. fresh lemon juice
  • 2 cloves garlic
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. coarsely chopped fresh flat-leaf parsley

Directions

  1. Bring a medium pot of well-salted water to a boil over high heat and cook the green beans until crisp-tender, about 3 minutes; drain and cool under cold running water.
  2. In a small bowl, whisk together the olive oil, tahini, lemon juice, garlic, and salt and pepper to taste. Drizzle the green beans with the dressing, sprinkle with the parsley, and serve.
About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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