Tahini Green Bean Salad

Up your green bean game with a simple, savory tahini sauce. This sauce is creamy and full of flavor while still letting the green beans be the star of the show. Layer on the nutty flavor with a sprinkle of sesame seeds and walnuts.

Green beans are abundant in polyphenols, which have been shown to inhibit lipid peroxidation thanks to their high antioxidant activity (R).  This means they can help fight oxidative stress and free radicals. Cooking green beans increases some of these polyphenols (R), which increases their potential to fight inflammation and disease.

Tahini is a paste made from sesame seeds. Like green beans, sesame seeds have the potential to reduce oxidative stress. Sesame seeds also have been shown to have a positive effect on lipid profiles, making this tahini sauce a heart-healthy choice (R).

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Tahini Green Bean Salad

  • Author: Danielle Moore
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
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Ingredients

Instructions

  1. Bring a pot of water to a boil for green beans
  2. In a bowl, whisk together tahini, coconut aminos, and lime juice
  3. Add green beans to boiling water and blanch 2-3 minutes, until bright emerald green
  4. Drain green beans then rinse under cold water to cool
  5. Add green beans to sauce and toss to coat
  6. Garnish with tarragon, walnuts and sesame seeds

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 122.8
  • Sugar: 6
  • Sodium: 145.5
  • Fat: 6.6
  • Saturated Fat: 1
  • Unsaturated Fat: 3.3
  • Trans Fat: 0
  • Carbohydrates: 14
  • Fiber: 5
  • Protein: 4
  • Cholesterol: 0

Keywords: dairy free, egg free, gluten free, grain free, oil free, soy free, vegan

Whats the easiest way to trim green beans?

My green bean trimming secret is simple — scissors! I find it so much easier to grab a handful of green beans and snip, snip rather than line them up individual on a cutting board. For an even easier method — do it outside and don’t worry about the mess!

Do I have to blanch the green beans?

I’m a sucker for raw green beans. I’d love this sauce as a dip on the side of a plate of raw green beans. However, as a green bean salad, I definitely recommend blanching the green beans. That few minutes in the boiling water turns the green beans a brilliant emerald greens and locks that crisp-but-tender bite in. Additionally, the heat from tossing the sauce with the green beans helps with the creaminess of our sauce.

What other toppings can I use?

The options are endless here, but I always like to go with something that has a little bite. For variety, try swapping the walnuts for sliced almonds and the sesame seeds for flaxseeds.

Any way to make this without sesame seeds?

Yes! The sesame topping can be left off or subbed for another seed, like flaxseed. If you’re avoiding sesame seeds, skip the tahini in the sauce and use raw cashew butter instead. Gopal’s Organic Raw Cashew Butter has an almost identical consistency to tahini and a mild nutty flavor that works perfectly in this dish.

What other herbs work in this dish?

The tarragon adds a mild sweet licorice flavor to this otherwise savory dish. If tarragon isn’t your thing, or you’re just looking to switch things up, I think dill or mint are both a great swap. They both still add the slightest hint of sweet and a lot of flavor.

 


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This recipe has been custom designed for Agrarian, California Coastal, California Keto, Forager, Hunter Gatherer, Lean Machine, Mediterranean, Modified Paleo, Mosaic, Nordic, Okinawan, Paleo Plus, Pegan, Pescetarian, Trainer, Urban Grazer, Vegetarian, Villager, Wayoan and West Angeleno diet types, learn more.

Danielle Moore

Danielle Moore is a professional recipe developer, Nutrition expert, food photographer and lover of veggies. Read her full bio here.

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