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Green Beans with Parsley and Sesame Tahini Sauce

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Serves 6

  • by Maria Helm Sinskey from Fine Cooking
    Issue 117

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.

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

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):
Calories (kcal): 130; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 1.5; Protein (g): 2; Monounsaturated Fat (g): 8; Carbohydrates (g): 6; Polyunsaturated Fat (g): 2; Sodium (mg): 430; Cholesterol (mg): 0; Fiber (g): 2;

Photo: Scott Phillips

This simple sauce is a great change from the usual-- it's nutty, tangy, and garlicky, plus super-easy to make. A great cure for green-bean boredom!

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