Trim the stem ends of the green beans and rinse under cold water. Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4 quarts).

Blanch the green beans in the boiling water for 2–3 minutes until they are bright green and just tender-crisp. Immediately transfer them to an ice bath (bowl of ice water) to stop cooking. Drain and pat dry thoroughly on kitchen towels or paper towels.

Toast cashews: while beans cook, heat a small dry skillet over medium heat. Add the cashews and toast, stirring often, until fragrant and lightly golden, 3–5 minutes. Watch carefully to avoid burning. Remove to a plate to cool, then coarsely chop if desired for easier eating.

If sesame seeds are not toasted, use the same skillet (wipe if needed) and toast sesame seeds over low-medium heat, stirring, until fragrant and lightly golden, about 1–2 minutes. Remove from heat and set aside.

Place drained green beans in a large mixing bowl. Drizzle with 1 tablespoon extra-virgin olive oil and sprinkle with 3/4 tsp sea salt and 1/2 tsp freshly ground pepper; toss gently to coat.

Spiced Tahini Dressing

In a medium bowl, add 1/2 cup well-stirred tahini, 3 tbsp fresh lemon juice, 3 tbsp warm water, 1 tsp maple syrup (or honey), and 1 tsp soy sauce (or tamari). Whisk until thick and smooth.

Add 1 finely grated garlic clove, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp cracked black pepper. Whisk to combine. If the dressing is too thick, whisk in up to an additional 1 tbsp warm water (already listed) a little at a time until the dressing reaches a pourable, creamy consistency that will coat the beans (should be similar to heavy cream). Taste and adjust acidity, salt, or sweetness as needed.

Optional: for a slightly smokier kick, briefly stir in an extra pinch (1/8 tsp) of smoked paprika or a drop of toasted sesame oil, but do not exceed to preserve balance.

Assemble & Serve

Pour the spiced tahini dressing over the dressed green beans in the large bowl. Toss gently and thoroughly so beans are evenly coated. Start with about 3/4 of the dressing, toss, and add more if you prefer a creamier salad.

Add the toasted cashews and torn mint leaves to the bowl and toss lightly to distribute. Sprinkle the toasted sesame seeds over the top and toss once more very gently.

Transfer to a serving platter or bowl. Taste and adjust seasoning — add a pinch more salt, a squeeze of lemon, or a grind of black pepper as desired. Serve immediately at room temperature, or chill for up to 1 hour and serve cold. The salad keeps well refrigerated for 2 days; toss again before serving.