Green Beans with Tahini and Lemon  are a great low-carb side dish and everyone who likes Tahini Sauce will love this recipe. You can also make the sauce with creamy peanut butter if you don’t have Tahini, and this post has more great ideas for cooking fresh green beans, enjoy!

PIN Green Beans with Tahini and Lemon to try them later!

This recipe for Green Beans with Tahini and Lemon is a fun think-outside-the-box way to cook green beans for anyone who is growing them in the garden or finding fresh green beans in the market. And the combination of Tahini Sauce and lemon really was a winner in this recipe, and it was definitely something that we gobbled up when we tested the recipe.

But if Tahini is not going to work at your house (or you don’t want to buy it for one recipe), this would still be tasty with natural peanut butter substituted for the Tahini. If you like fresh greens beans I hope you’ll try this for a new way to cook them, because these beans are really good!

What ingredients do you need?

  • fresh green beans (preferably thin French style green beans.)
  • salt
  • flat-leaf Italian parsley (Parsley is optional, but it did enhance the flavors.)
  • Tahini Sauce (affiliate link)
  • fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
  • minced fresh garlic or Minced Garlic (affiliate link) from a jar
  • extra-virgin olive oil (Use the best tasting olive oil you have for this.)
  • salt and fresh ground black pepper to taste

What is Tahini?

Some people might not be familiar with Tahini, which is a middle eastern sauce made from ground sesame seeds. It’s an essential ingredient in hummus, and adds wonderful sesame flavor in many dishes. I think Tahini goes especially well with vegetables, and if you enter “tahini” into the search bar on the blog you’ll find other recipes where I’ve used it. You can find Tahini Sauce (affiliate link) it at ethnic markets, health food stores, and large grocery stores or buy it online. And if you don’t want to buy any, creamy peanut butter will work for most recipes using Tahini.

What brand of Tahini do I prefer?

There are many good brands of Tahini, but I’m a huge fan of Soom Tahini (affiliate link) and that’s the kind I always choose.

Want more ideas for cooking fresh green beans?

It’s no secret that I love fresh green beans! If you want to see every recipe on my site that has green beans as an ingredient, check out the Green Beans Recipes.

How to make Green Beans with Tahini and Lemon:

(Scroll down for complete recipe including nutritional information.)

  1. Trim both ends of the green beans.  (I do this by gathering a bunch in my hand and standing them up on the cutting board so the ends are even and trimming, then do the same thing on the other side. I like whole beans but you can cut them smaller if you prefer.)
  2. Cook the beans for 3-4 minutes in boiling salted water. 
  3. Drain immediately and rinse with cold water so they don’t keep cooking.
  4. While the beans cook, whisk together the Tahini Sauce, lemon juice, minced garlic, and olive oil to make the sauce.
  5. Season sauce with salt and fresh ground black pepper to taste. 
  6. Coarsely chop the parsley.
  7. When the beans have drained, lay them out on a plate, drizzle sauce over, and garnish with chopped parsley.
  8. Serve the Green Beans with Tahini and Lemon right away and enjoy!

Make it a Low-Carb Meal:

This delicious green beans side dish would taste amazing with Rosemary Mustard Grilled Chicken, Grilled Cuban Flank Steak, Chicken Cutlets with Mustard Sauce, Paprika Chicken, or Spicy Baked Shrimp with Garlic for a low-carb meal!

Related
Try This Next Tomato Avocado Salad with Edamame

More Low-Carb Green Beans Recipes:

Ingredients

  • 1 lb. fresh green beans, ends trimmed (preferably thin French style green beans.)
  • 1 tsp. salt (for green bean cooking water)
  • 2 T chopped flat-leaf Italian parsley (Parsley is optional, but it did enhance the flavors.)
  • 2 T Tahini
  • 2 T fresh-squeezed or fresh-frozen lemon juice
  • 1/2 tsp. finely minced fresh garlic (or more)
  • 1/4 cup extra-virgin olive oil (Use the best tasting olive oil you have for this.)
  • salt and fresh ground black pepper to taste

Instructions

  1. Bring a medium sized pot of water to a boil.
  2. Trim both ends of green beans, but keep them whole.  (I trim by grabbing a handful of beans in the center and then standing them up on the cutting board, letting them fall so the ends are even. Then trim and repeat on the other side.)
  3. When the water is boiling, stir in the salt and add the green beans.  Cook for 3-4 minutes, or until they are barely tender-crisp. Drain beans and rinse with cold water; then let them drain well.
  4. While the beans are cooking whisk together the Tahini Sauce (affiliate link), lemon juice, minced garlic, and olive oil to make the sauce. (I used my fresh-frozen lemon juice.
  5. Taste to see if you’d like more garlic; then season to taste with salt and fresh ground black pepper.
  6. Wash and coarsely chop the parsley if using.
  7. To serve, arrange the beans on a serving dish, drizzle sauce over and garnish with the parsley.  Serve hot.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 203Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 740mgCarbohydrates: 11gFiber: 4gSugar: 4gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe would be great for low-carb eating plans, including Keto. Tahini and olive oil would both be considered “good fats” for the original South Beach Diet, so Green Beans with Tahini-Lemon Sauce would be a great side dish that would be approved for all phases of South Beach.

Find More Recipes Like This One:
Check out Side Dishes for more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2012 and I’ve probably made it at least once every summer since then. It was last updated with more information in 2022.

Share This:

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



Source link

Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
  2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
  3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
  4. Cut tomatoes in half so you have 2 cups of tomatoes.
  5. Slice green onions, more or less to taste.
  6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
  7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
  8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
  9. Then mix in avocado.
  10. Serve salad right away.
  11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Related
Popular Recipe Blueberry Matcha Latte Recipe – Pinch of Yum

Ingredients

Ingredients

  • 2 small avocados
  • 1 T fresh lime juice
  • 2 cups cherry tomatoes
  • 12 oz. frozen shelled edamame (see notes)
  • 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

  • 4 T fresh lime juice
  • 1/2 tsp. ground cumin
  • 1 tsp. Spike Seasoning
  • 1/2 tsp. Vege-Sal (or salt)
  • 3 T extra-virgin olive oil (more or less to taste)

Instructions

  1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
  2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
  3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
  4. Slice about 1/2 cup of green onion, more or less to taste
  5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
  6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
  7. Mix together tomato and edamame and toss with the desired amount of dressing
  8. Then gently mix in the chopped pieces of avocado
  9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

Share This:

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



Source link

Join the Conversation (0)

Be the first to comment on this recipe!

Nutrition Facts

Amount per serving

  • Calories N/A
  • Total Fat N/A
  • Saturated Fat N/A
  • Cholesterol N/A
  • Sodium N/A
  • Total Carbohydrates N/A
  • Protein N/A
Author

Hi, I'm Alex!

I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.