Green Beans With Tahini Dressing

These green beans are salad light but satisfying enough to be a side.

Total Time:
Level: Easy
Serves: 8
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  • 1¼ lb. green beans, trimmed
  • ¼ c. tahini
  • 2 tbsp. lemon juice
  • 1 small garlic clove, minced
  • ½ tsp. coarse salt
  • pinch of cayenne pepper
  • 2 tbsp. extra-virgin olive oil
  • ¼ c. red wine vinegar
  • 1 large shallot, thinly sliced
  • ¼ tsp. pepper
  • 2 tbsp. chopped mint
  • 1 tbsp. sesame seeds, toasted
  • sliced radish, for garnish​


  1. Bring a large pot of water to a boil. Cook green beans until bright green and crisp-tender, 2 to 3 min. Drain, and plunge into a bowl of ice water. Once cooled, drain again and blot dry.
  2. Whisk tahini with lemon juice, 3 Tbsp water, the garlic, ¼ tsp salt, the cayenne, and oil.
  3. Heat vinegar in microwave until hot, about 20 sec. Pour over shallot. Let pickle until cool, about 10 min. Drain.
  4. Toss green beans with dressing, remaining ¼ tsp salt, the pepper, mint, and seeds. Top with shallot and radish.

109 cal, 8 g fat (1 g saturated), 3 g protein, 7 g carb, 3 g sugar, 2 g fiber, 129 mg sodium, 0 mg cholesterol per serving

This story originally appeared in the November 2015 issue of Dr. Oz The Good Life.

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