Blanched green beans tossed with a olive oil, tahini, lemon, and garlic sauce!
Course: Side Dish
Keyword: Gluten-Free, Green Beans, Plant-Strong, Summer, Tahini
Author: Mrs. Dornberg
1PoundFresh Green beanstrimmed and cut if desired
1/4Cup Extra-Virgin Olive oil
2TablespoonsFresh lemon juice
1/2-1TeaspoonMinced garlicworked into a paste
Salt and freshly ground pepper
Bring a medium pot of well-salted water to a boil over high heat and cook the green beans until crisp-tender, about 3-5 minutes (depending on the bean and how soft you like them). Drain and cool under cold running water. Drain well and set aside.
In a medium mixing bowl, whisk together the olive oil, tahini, lemon juice, garlic, salt and pepper to taste. Add green beans to dressing, taste, and add additional tahini, lemon, salt, or pepper as desired.
Sprinkle with parsley and serve immediately or refrigerate up to 3 days. Bring to room temperature before serving.