Prep Time
20 min
Cook Time
4 min
Yields
6-8 servings
This is a colourful, healthy and tasty variation of the picnic classic: three-bean salad.
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ingredients
10
oz fresh green beans, trimmed and cut in half
1 ½
cup frozen edamame
1 19
oz/540 mL tin black beans, drained and rinsed
½
cup red onion, diced
¼
cup lemon juice
2
Tbsp tahini paste
2
clove garlic, minced
2
tsp chopped fresh oregano
3
Tbsp extra virgin olive oil
2
Tbsp toasted sesame seeds
salt and pepper
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directions
Step 1
Bring a pot of salted water to a ful boil and blanch the green beans until tender, about 4 minutes. During the last minute, add the edamame. Drain the beans and rinse to cool.
Step 2
Toss the green beans and edamame with the black beans and red onion.
Step 3
For the dressing, whisk the lemon juice, tahini paste, garlic and oregano together. Drizzle in the olive oil while whisking and season to taste. Toss the beans with the dressing and sesame seeds and season again, if needed. Chill the salad until ready to serve.
Step 4
The salad can be assembled up to six hours of serving.