Green Bean and Sesame Salad

1. 1

   1 3-qt.

2. 2

   saucepan, bring 2 qts water to a boil.

3. 3

   cook beans until barely tender.

4. 4

   Drain and chill in water to cease cooking.

5. 5

   Drain again and pat dry.

6. 6

   In a dry skillet over medium-high heat, cook sesame seeds, stirring constantly, until lightly browned.

7. 7

   Set aside.

8. 8

   To make dressing, whisk miso, tahini, water, lemon juice, garlic, and pepper together until smooth.

9. 9

   Add cilantro.

10. 10

    Mix beans, sesame seeds and 1/2-3/4 cup of miso dressing.

11. 11

    Any extra miso dressing can be kept refigerated for up to a month.

* Per serving · 4 servings · Values may vary.

No additional tips available.