Green-Bean-and-Sesame Salad

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Green-Bean-and-Sesame Salad

 

2 teaspoons salt

2 pounds young green beans, stemmed

1/4 cup olive oil

1/4 cup sesame seeds, toasted

2 tablespoons freshly squeezed lemon juice

2 cloves garlic, peeled and minced

1 teaspoon freshly ground black pepper

1/2 teaspoon red-pepper flakes

 

Bring a large pot of water and 1 teaspoon of the salt to a rapid boil over high

heat. Place the beans in the water and cook for 3 to 5 minutes, or until the

beans are tender. Do not overcook.

Drain the beans in a large colander. Plunge the beans in a bowl of ice water for

2 to 3 minutes to stop the cooking and retain the color. Drain thoroughly.

Combine the oil, sesame seeds, lemon juice, garlic, black pepper, red-pepper

flakes and the remaining 1 teaspoon salt in a large bowl. Add the green beans

and toss gently to combine. Serve at room temperature.

Makes 8 servings.

Calories 124, Fat 9 g, Carbs 10 g, Sodium 299 mg, Fiber 5 g.