string beans with almonds & tahini

A simple, delicious salad with bright green beans, perfect for serving as a side.

String Beans with Almonds & Tahini Recipe

As they come more and more into season, I love adding green beans to salads and having them on hand for fast dinner sides. This salad is essentially a “quick side,” with just a little extra zhuzh. Normally, I drop green beans in an ice bath to stop them from cooking, but found that simply draining and plating still left me with crunchy beans, without the hassle of making an ice bath. If you love this, try Cukes & Beans, too!

Ingredients for String Beans with Almonds & Tahini

  • 1 - 12 oz. bag green beans

  • ⅓ cup sliced almonds

  • Juice of 1 lemon

  • 1 garlic clove, grated

  • ¼ cup olive oil

  • ½ teaspoon salt

  • Black pepper

  • Tahina, to drizzle

How to Make String Beans with Almonds & Tahini

  1. Boil a large pot of water over high heat.

  2. Trim the beans to remove the point ends and add the beans to the boiling water. Cook for 1½ minutes, then drain and transfer directly to a plate. 

  3. At the same time, heat a small frying pan over medium heat and add the almonds. Cook for 3-5 minutes, tossing occasionally, until golden and nutty. 

  4. Whisk together the lemon juice, garlic, olive oil, salt, and a few turns of black pepper in a small bowl. 

  5. Pour the dressing over the green beans and mix together. Top with almonds and drizzle with tahina just before serving. 

What You’ll Need

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