Five-ingredient green bean salad

Author Notes

I'm pretty sure I learned this recipe from Sara Moulton (remember when the Food Network used to be staffed with real chefs and we learned things?). I think she had a few more ingredients, maybe rice vinegar or sesame seeds? Either or both would work well, as would lemon zest. But I like the sweetness and simplicity of tender beans, a splash of nutty oil and the sharpness of raw garlic. It's become a summer staple for me, and I've even had one friend -- who hates all green things -- go back for seconds. To those cilantro-haters, I can only offer a mea culpa. You could substitute fresh parsley, but it wouldn't be the same. Use "young" green beans: not haricot vert, not thick, woody ones. (You can also make this with sugar snap peas, snow peas, peas, or a mix. This week, I added a handful of snow peas.) - Teri —Teri

Test Kitchen Notes

I kept the ingredients to the cook's list (mostly) and wasn't disappointed. The simplicity works, I've loved toasted sesame oil with green beans forever but the use of fresh cilantro with this veggie is a change up for me that is perfect. After dumping the beans into the dressing, I felt compelled to sprinkle some toasted sesame seeds on the glistening green beans; what a nice look! Teri is right about wanting to eat these immediately; my husband kept snatching single beans every time he went by the platter! Right before serving, I ground a bit of crunchy sea salt over the beans for a little "pow" of saltiness I like with sesame oil. Thumbs up! - Amber Olson —The Editors