- 1/4 cup canola oil
- 2 tablespoons tahini (sesame-seed paste)
- 1 tablespoon apple cider vinegar
- kosher salt and black pepper
- 1 1/2 pounds green beans, thinly sliced crosswise
- 1/2 cup roughly chopped cashews
- Combine the oil, tahini, vinegar, 2 tablespoons water, and ½ teaspoon each salt and pepper in a medium bowl. Add the green beans and cashews and toss to combine.
- Serve at room temperature.