Fill a large stock pot about 2/3 full with water and set it over medium high heat in order to bring it to a low boil. While the water comes to a boil, you can prep your long beans and potatoes. You want the potatoes to be in bite-sized pieces, so depending on their size, either half or quarter them. Then, trim off the stems of the long beans and cut them into pieces that are about 1 to 1 1/2 inches long.

Once the water comes to a low boil, add a very large pinch of salt followed by the chopped potatoes. Cook the potatoes until just fork-tender, about 10-12 minutes. Remove them from the pot with a strainer, then add the beans to the water. Cook the beans for about 3 minutes until they are tender, then strain them. Allow the cooked beans and potatoes to cool down to room temperature before assembling the salad.

While the beans and potatoes are cooling down, halve the cherry tomatoes and add them to a large mixing bowl. Thinly slice the scallions and add them to the bowl along with the roasted sunflower seeds. Add the tahini, the zest and juice of the lemon, the apple cider vinegar, the maple syrup, 1/2 tsp of the sea salt, the nutritional yeast, the basil, and the 1/2 cup of water to a blender. Blend until very smooth. The dressing will look thin at first but will thicken up as it sits!

Once the potatoes and beans have cooled to room temperature, add them to the bowl with the tomatoes, scallions, and sunflower seeds. Toss gently to combine, then add about half of the dressing and toss again. Taste the salad, then add more dressing and/or salt as needed. Garnish with sunflower petals if you like before serving!

Serve at room temperature or chilled. Makes about 6-8 side servings.