Tahini can get bitter, but we balance that with a bit of honey.
We liked the combination of parsley, tarragon and dill for the herbs.
Drizzle in oil while whisking.
Photo: Photographer: Rachel Marek, Food stylist: Annie Probst
Add chickpeas, kidney beans, green beans, edamame, celery, onion and bell pepper.
Toss to coat with the dressing.
Sprinkle with sesame seeds, if desired.
To make ahead
Refrigerate for up to 2 days.
Tip
To blanch green beans, bring a medium pot of water to a boil.
Set a bowl of ice water next to the stove.
Add green beans to the boiling water.
Cook until bright green and crisp-tender, about 2 minutes.
Remove the beans with tongs and immediately plunge into ice water to stop the cooking process.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
