Whip up this salad in 15 minutes for a delicious side to any dinner.
Bring a large pot of water to a boil for the green beans.
In a blender, puree the tahini, lemon juice, brown sugar, and 2 to 4 tbsp. water; season the dressing with salt.
Salt the boiling water generously and add the beans. Cook until crisp-tender, about 3 minutes. Drain the green beans and spread out on a baking sheet. Let cool slightly for 3 to 4 minutes. In a large bowl, toss the green beans with the dressing. Serve warm and top with the parsley and pepper.