Green Beans and Benne Salad

Name: Green Beans and Benne Salad
Yield: Serves 8
Cuisine: United States
Ingredients: 2 tablespoons (⅛ cup) fresh lemon juice; salt and freshly ground black pepper to taste; 2 pounds young green beans, stemmed but with the tender young green tip intact; 1 teaspoon hot red pepper flakes, to taste; 2 garlic cloves, finely minced; ¼ cup benne (sesame seeds), roasted; ¼ cup extra-virgin olive oil

Preparation info

Serves
8

Difficulty
Easy

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.

Ingredients

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

Americas
United States
Charleston
Vegan
Gluten-free

Method

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