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Lemon-Sesame Green Beans

There’s a kabob shop in Charlottesville, Virginia, called Sticks and it has wonderful sides, including sesame beans. I love them so much that I had to make my own version. You can use fresh or frozen green beans; haricots verts (French green beans) work well, too. This salad only gets better as it sits, so it’s great (and convenient!) to make a day or two in advance. —Dyan Carlson, Kents Store, Virginia
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 1-1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces
  • 3 tablespoons sesame oil
  • 1 tablespoon lemon juice
  • 3 tablespoons sesame seeds, toasted
  • 3 teaspoons grated lemon zest
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper

Directions

  • In a large saucepan, bring 4 cups water to a boil. Add green beans; cook, uncovered, 3-4 minutes or just until crisp-tender. Remove green beans; drain well.
  • Whisk the remaining ingredients until blended. Pour over green beans; toss to coat. Serve hot or at room temperature.
Nutrition Facts
2/3 cup: 124 calories, 9g fat (1g saturated fat), 0 cholesterol, 204mg sodium, 10g carbohydrate (3g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

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