Drizzle this sauce instead of toss it. It looks prettier and doesn’t make the beans look a duller color.
1 pound green beans, trimmed
1/4 cup olive oil
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 minced medium clove garlic
Kosher salt and freshly ground black pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley, or 2 teaspoons dried parsley
Bring a medium pot of well-salted water to a boil over high heat and cook the green beans until crisp-tender, about 3 minutes; drain and cool under cold running water.
In a small bowl, whisk together the olive oil, tahini, lemon juice, garlic, and salt and pepper to taste. Drizzle the green beans with the dressing, sprinkle with the parsley, and serve.