This is a fabulous summer salad when green beans are abundant, crisp and fresh. Simple and so easy, it’s great served hot or cold. The key is the Japanese-inspired addition of toasted sesame seeds. Enhance the flavor with versatile Miso Tahini Dressing, which adds characteristic Japanese sweet/salty/sour notes from fermented soybeans. Lemon juice, garlic and cilantro combine to make it fresh and lively.
In 3-quart saucepan, bring 2 quarts water to boil. Cook green beans until barely tender. Drain and chill in ice water. Drain and pat dry. In a dry skillet over medium-high heat, cook sesame seeds, stirring constantly, until lightly browned.
Meanwhile, make the Miso Tahini Dressing by mixing vinegar, tahini, water, lemon juice, garlic, cilantro and ground pepper. Extra dressing can be stored up to 1 month in refrigerator.
Mix beans, sesame seeds and 1/2 cup dressing.