Green Bean Salad With Herb-Tahini Dressing & Toasted Almonds
It’s almost Labor Day which means simple side dishes like this green bean salad should definitely make an appearance at your table.
We grow a few different varieties of bush beans at Tumbleweed Farm and I’m embarrassed at how few recipes I’ve posted this season. However, that’s about to change! I figured with the holiday weekend coming up this would be a nice recipe to post so you all have something tasty and simple to contribute to the table.
This salad could not be easier to whip up and is packed with great flavors and a lot of crunch. Taylor and I both agree the dressing is our “grown-up” version of ranch-which just so happens to be one of our old favorites. This simple side dish is a real crowd pleaser around these parts and it’s hard to believe that it’s actually healthy!
I hope you all have a lovely holiday weekend filled with great food and good company. If you don’t get the holiday off I hope you at least get a few hours to enjoy a tasty meal with friends- that’s our plan! Cheers.
Green Bean Salad with Herb-Tahini Dressing & Toasted Almonds
Prep Time: 15 minutes Cook Time: 5 minsutes Serves: 4For the Dressing:
- 1 garlic clove, minced
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons extra virgin olive oil
- 2 1/2 Tablespoons Tahini
- 1/2 teaspoon pure maple syrup
- 1/4 cup cilantro, finally chopped +additional for garnish
- 1/4 cup dill, finely chopped + additional for garnish
- 1/4 cup parsley, finely chopped + additional for garnish
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1/4 cup almonds, chopped
- 1 lb green beans, trimmed
- Extra herbs for garnish
- Salt and pepper to taste
- Prepare the dressing by combining all the ingredients in a food processor or blender and whirl away until smooth (you can also use and immersion blender). If the dressing is too thick add a splash of water. Taste test and adjust seasonings if necessary.
- Bring a large pot of lightly salted water to a boil. Add green beans and cook until crisp tender. About 4 minutes. Drain and place beans in a bowl of ice water. Once beans have cooled drain and pat dry.
- While beans cook heat a medium-sized skillet over medium-high heat. Add chopped almonds and toast, stirring often until the almonds are browned and lightly crisp on all sides-about 3 minutes. Remove from heat and set aside.
- Place green beans in a large bowl and drizzle with the dressing. Stir in almonds and toss until well combined. Sprinkle with extra herbs and season to taste with salt and pepper.
Notes*Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Always taste test as you go.