Bring a large saucepan with 2 inches (5 cm) water to a boil. Meanwhile, trim ends from beans. Slip beans into boiling water and boil, uncovered, over high heat until bright green and tender-crisp, from 5 to 6 minutes. Drain water, then return beans to saucepan. Stir in butter, salt and pepper. Stir over medium heat until butter coats beans. Stir in mint. Turn into a serving dish. Sprinkle with almonds, if using, and serve.

Bring large pot of water to a boil. Fill large bowl with ice water. Boil beans 4 minutes. Using slotted spoon, immediately transfer beans to ice water. Drain and dry beans. This can be done up to 8 hours ahead; refrigerate beans until ready to use.

In wok or large, heavy skillet, heat peanut oil over high heat. Add garlic and cook, stirring often, until golden, about 1 minute. Transfer to small plate lined with paper towels to drain. Set aside.

Add beans, sesame seeds and salt to wok. Stir-fry, pressing beans against sides until charred in a few places, 2 to 3 minutes. Transfer beans to serving bowl.

Add sesame oil, tamari or soy sauce and reserved garlic to pan. Stir-fry until heated through, then add to beans and toss to combine. Season to taste with freshly ground pepper. Serve hot or at room temperature.

Seed and coarsely chop tomatoes. Drain while cooking beans. Bring to a boil 1 inch (2.5 cm) of water in a large saucepan set over high heat. Meanwhile, remove stem ends from beans and discard. Add beans to boiling water all at once and cover. Let boil vigorously, stirring once, until bright green, from 3 to 4 minutes. Drain and rinse under cold running water until cool. Cut diagonally into 1 inch (2.5 cm) pieces. Stir with tomatoes in a large mixing bowl.

In a small bowl, whisk oil with vinegar, Dijon, tarragon and salt. Pour over tomatoes and beans and gently toss. Serve on a bed of arugula or Boston lettuce. For extra zing, grind black pepper over top and scatter with almonds. Serve right away.