Green Beans and Benne Salad

Preparation info

  • Serves


    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

I serve this salad all year long, to rave reviews; there is never any left. It is an absolutely delicious combination of flavors that complements all sorts of meals.


  • 2 pounds young green beans, stemmed but with the tender young green tip intact
  • ¼ cup benne (sesame seeds


Plunge the beans into a large pot of rapidly boiling water and cook them, uncovered, until they just become tender, about 3 to 5 minutes. Taste them frequently and do not overcook them. When they just lose the raw flavor, immediately pour them into a colander and rinse them thoroughly in cold water to stop the cooking and to retain the bright green color. You may wish to have some ice water han