Dishing Up the Dirt

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: 4

For 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
For the Salad:
  • 1/4 cup almonds, chopped
  • 1 lb green beans, trimmed
  • Extra herbs for garnish
  • Salt and pepper to taste

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.


Leave a Reply

13 thoughts on “Green Bean Salad With Herb-Tahini Dressing & Toasted Almonds

  1. Emma says:

    I love love love green beans! We grew the regular and purple kinds last year and had so many I didn’t know what to do with them all.
    A herby tahini dressing and lots of nutty crunch sounds just the thing.

  2. Jean says:

    I have some lovely beans in the fridge now and this is just the thing. So let’s get with the recipes because we all know you and Taylor have absolutely nothing, and I mean NOTHING, else to do with your time except plant and weed and fertilize and till and deal with pests and disease and worry about weather and harvest and fulfill your CSA’s and go to farmers markets and and and…….cut yourself some slack, girl. Please.

    1. Andrea says:

      Jean,
      You are 100 percent correct that our days are filled with big harvests and a lot of maintenance work at the farm. It is exhausting! However, our CSA has grown and many people are overwhelmed with the amount of vegetables they receive in their weekly boxes. My mission is to keep our customers inspired in the kitchen so they continue to enjoy our farm fresh produce. Without our CSA we could not make a living farming and we need these folks to be pumped with their vegetable boxes. Recipes help big time! Thanks for your continued support and following us along on our farm journey! XO

  3. I LOVE these photos with the green beans popping out of the bowl. Adorable. And it looks delicious!!

  4. AmberS says:

    Yum! This is perfect, I just picked a bunch of green beans yesterday.

  5. Francesca says:

    Those. Purple. Ones! (these look great, too:)

    Glad there are some greenbeans comin’ – I love them!

  6. Amanda says:

    We are making this recipe tonight Andrea with roast chicken, it looks great! Thanks for all your wonderful ideas!

  7. Michelle homer says:

    Hi andrea, Looks like the farm is doing great! I’ve followed you since you live in concord. Today my younger daughter who lives in Seattle posted a link to your blog on my Facebook page saying “this is my new favorite blog and I think you’ll like it”. I had to tell her some of my favorite (and hers) recipes came from you. The granola is The Best! Anyway I’m happy she found your blog.

  8. I have a huge bag of green beans from my CSA and have been pondering what to do with them…now I know! Beautiful photos, too! So glad I found this blog!

  9. Katy Ionis says:

    I made these for my Christmas Eve dinner last night and it was my favorite dish on the table! It tastes so fresh and alive with all the herbs in the dressing! Thanks for sharing!

  10. Kelsey says:

    Made this last night and it was delicious! I love the use of almonds to add a nice crunch and texture to the salad. I’m also pumped about this recipe because it will save well and be great for lunch at work.

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