Prepare the green beans by snapping off the ends, washing, and draining them thoroughly.

Bring a medium saucepan of salted water to a rolling boil.

Add the green beans and blanch for 4-5 minutes, until they are tender but still have a crisp bite.

Immediately drain the beans and plunge them into a bowl of ice water to stop the cooking process and lock in their vibrant green color.

After a minute, drain them completely and pat dry.

While the beans cool, prepare the dressing.

In a small jar with a secure lid, combine the peanut oil, tamari, rice vinegar, toasted sesame oil, and a few grinds of black pepper. Shake vigorously until well emulsified.

In a dry, small skillet over medium heat, toast the sesame seeds, stirring constantly, for about 3-5 minutes. They are done when they become fragrant and turn a light golden brown. Be watchful as they can burn quickly.

In a large serving bowl, combine the blanched green beans with the dressing.

Toss well to coat.

Sprinkle the toasted sesame seeds over the top and toss once more. For best results, cover and chill for at least 1 hour to allow the flavors to meld.

Serve cool, but not straight from the fridge.

Don't skip the ice bath! It's the key to keeping the beans crisp and preventing them from turning a dull, olive green.