Total Time
Prep 5 mins
Cook 10 mins

This recipe hails from Bastyr Center for Natural Health newsletter - Summer/Fall 2006. It's simple and abundant in nutrients!


  1. 1 3-qt. saucepan, bring 2 qts water to a boil. cook beans until barely tender. Drain and chill in water to cease cooking. Drain again and pat dry.
  2. In a dry skillet over medium-high heat, cook sesame seeds, stirring constantly, until lightly browned. Set aside.
  3. To make dressing, whisk miso, tahini, water, lemon juice, garlic, and pepper together until smooth. Add cilantro.
  4. Mix beans, sesame seeds and 1/2-3/4 cup of miso dressing. Any extra miso dressing can be kept refigerated for up to a month.