Instead of tossing your green beans with this lemony tahini sauce, drizzle it on top. This way, the sauce won’t dull the beans’ color.
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.
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.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips