Green Bean & Sesame Salad

This is a fabulous summer salad when green beans are abundant, crisp and fresh. Simple and so easy, it’s great served hot or cold. The key is the Japanese-inspired addition of toasted sesame seeds.

1 pound green beans

2 tbsp sesame seeds

1/2 to 3/4 cup miso dressing

Yield: 6 servings

In 3-qt. saucepan, bring 2 qts. Water to boil. Cook green beans until barely tender. Drain and chill in ice water. Drain and pat dry. In a dry skillet over medium-high heat, cook sesame seeds, stirring constantly, until lightly browned. Mix beans, sesame seeds and dressing.

Miso Tahini Dressing

This versatile dressing features miso, which adds characteristic Japanese sweet/salty/sour notes from fermented soybeans. Lemon juice, garlic and cilantro combine to make it fresh and lively.

1 c. rice miso

1 c. sesame tahini

1 c. water

1/4 c. lemon juice

2 cloves garlic, minced

1/2 c. cilantro, chopped

1 tsp. ground black pepper

Yield: 3 cups

Note: Salad requires 1/2 to 3/4 cups dressing. Extra can be stored up to 1 month in refrigerator.

In medium bowl, whisk miso, tahini, water, lemon juice, garlic, and pepper together until smooth. Add cilantro.