Bring the water to a boil in a medium saucepan. Add the beans and cooked, uncovered, for 2 to 3 minutes, so that the beans are still bright green and crisp. Drain. Warm the oil in a medium skillet over medium heat. Add the beans and saute for 2 to 3 minutes, until crisp-tender, stirring occasionally.
Combine the mustard and oregano in a large bowl. Add the beans and toss with the dressing, stirring to coat. Add salt and pepper to taste. Sprinkle with the sesame seeds and serve immediately.
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