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  • ½ tablespoon of Melgarejo Hojiblanca EVOO
  • 1 ½ lbs. of trimmed green beans
  • Kosher Salt
  • 1 teaspoon of Honey Ginger Balsamic Vinegar
  • 3 tablespoons of soy sauce
  • 3 tablespoons of tahini
  • 2 tablespoon of honey
  • 1 tablespoon of Toasted Sesame Oil
  • 2 minced garlic cloves
Heat EVOO in a large saucepan over medium heat, add the green beans, Honey Ginger Balsamic Vinegar, and sauté until tender – 5-6 min. Season lightly with salt to taste and remove from heat. In a bowl, combine the soy sauce, tahini, honey, Toasted Sesame Oil, and garlic and mix thoroughly. Drizzle over the green beans and lightly toss to combine.