Tahini Green Bean Salad with Figs

Remove stems from the green beans. Bring a medium-large pot of water to boiling and add beans. Cook for 3-5 minutes, checking to make sure beans remain crisp. Drain and place beans in an ice bath to prevent cooking further. Once chilled, remove beans from ice water and pat dry. Chop beans in half or thirds.

Slice figs and chop parsley; set aside with pita chips.

Create dressing by combining lemon juice, tahini, honey, vegetable oil, salt and freshly cracked pepper. Thin the dressing out to desired consistency with water and stir.

In a bowl, combine figs, parsley, pita chips and green beans. Toss with desired amount of dressing, and serve. And try not to scarf it all before you share it, because this recipe improves with company (according to me).